cinnamon monkey bread
Personally, my favorite part of Superbowl Sunday is..the snack! Surprise surprise, right? So the newest superbowl snack is cinnamon monkey bread..which is something I’ve only discovered in the past year and now I feel like I’ve been missing out! For those of you who are unfamiliar with monkey bread, it’s essentially chopped up pastry (like Grands), rolled in some sort of coating, and baked in a bundt pan. So many options for monkey bread- garlic herb (think garlic knots), pizza monkey bread (this will be in another post!), the options are endless. It was perfectly puffy in the middle..the outer part was chewy and caramelized..
Again, the recipe is below but the source/more detailed link I used is here. I used butter instead of margarine, and I only used 16oz of dough and adjusted the other ingredients accordingly.
Ingredients
1 cup white sugar
2 teaspoons ground cinnamon
3 (12 ounce) packages refrigerated biscuit dough
½ cup chopped walnuts (Optional)
½ cup raisins (Optional)
½ cup margarine
1 cup packed brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9- or 10-inch tube or Bundt® pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar-cinnamon mix.
Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in the pan. If using walnuts and raisins, arrange in and among the biscuit pieces as you go along.
Melt margarine with the brown sugar in a small saucepan over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake in the preheated oven for 35 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
