![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Monkey Bread recipe
Jul. 15th, 2007 05:34 pmFound it in the comments over on ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
thecakeblog. Had to save it for posterity and in case I can make it some day. :)
-------------------------------------------------------------
yes you must! here is the recipe. its fairly simple but this dish *MUST* be served warm, not hot because it burns something fierce, and not cold because it hardens to a rock (literally we can't get it off the dishware if we let it get hard) and no one I've known has ever been able to reheat it successfully. I kind of wrote this down for someone who never really cooked before, so I am sorry if its redundant but I really wanted to make sure she got certain points stuck in her head.
Monkey Bread
3 packages of Buttermilk biscuits
1 cup sugar
2 T. cinnamon
----------------------------------------
Icing:
1 stick butter (1/2 cup)
1 T. milk
1 cup brown sugar
Directions:
Pre-heat oven @ 350 degrees
Using knife or scissors cut each biscuit into quarters. Roll the quarters into balls.
Mix the cup of sugar and 2 T. of cinnamon into a large bowl. Cover all the balls with a coating of cinnamon and sugar. Maybe done by throwing them into the bowl and swirling or by rolling with hands in mixture etc, just try not to touch the balls too much. Meanwhile, in a medium saucepan heat the butter, milk and brown sugar. Bring to a boil. Stirring regularly so not to burn the sugar or the milk.
Place all the balls into a non-greased bunt pan. Place all the excess sugar and cinnamon in the pan.
Pour the boiling brown sugar mixture into the bunt pan.
Bake for 30 minutes @ 350 degrees
Remove from oven. (The cake should have a golden, mahogany color.) Be extremely careful, the sugar is very sticky and extremely hot.
Let stand for a few minutes, than flip onto a serving plate, larger than the pan. May require to people depending on your coordination and type of plate and bunt pan.
thecakeblog. Had to save it for posterity and in case I can make it some day. :)-------------------------------------------------------------
yes you must! here is the recipe. its fairly simple but this dish *MUST* be served warm, not hot because it burns something fierce, and not cold because it hardens to a rock (literally we can't get it off the dishware if we let it get hard) and no one I've known has ever been able to reheat it successfully. I kind of wrote this down for someone who never really cooked before, so I am sorry if its redundant but I really wanted to make sure she got certain points stuck in her head.
Monkey Bread
3 packages of Buttermilk biscuits
1 cup sugar
2 T. cinnamon
----------------------------------------
Icing:
1 stick butter (1/2 cup)
1 T. milk
1 cup brown sugar
Directions:
Pre-heat oven @ 350 degrees
Using knife or scissors cut each biscuit into quarters. Roll the quarters into balls.
Mix the cup of sugar and 2 T. of cinnamon into a large bowl. Cover all the balls with a coating of cinnamon and sugar. Maybe done by throwing them into the bowl and swirling or by rolling with hands in mixture etc, just try not to touch the balls too much. Meanwhile, in a medium saucepan heat the butter, milk and brown sugar. Bring to a boil. Stirring regularly so not to burn the sugar or the milk.
Place all the balls into a non-greased bunt pan. Place all the excess sugar and cinnamon in the pan.
Pour the boiling brown sugar mixture into the bunt pan.
Bake for 30 minutes @ 350 degrees
Remove from oven. (The cake should have a golden, mahogany color.) Be extremely careful, the sugar is very sticky and extremely hot.
Let stand for a few minutes, than flip onto a serving plate, larger than the pan. May require to people depending on your coordination and type of plate and bunt pan.
