March 4, 2008...3:49 pm
When monkeys fly out of…
Monkey Bread has been around forever, most people remember having it when they were little. Fond memories of the house filling up with the smell of cinnamon followed by eating a sticky treat with your fingers makes the delicious Monkey Bread a certified comfort food (and it’s totally calorie free too!! ROFL)
There are different variations; my recipe has optional raisins in it while some have nuts. You can add those or make monkey bread in the original classic way, without either. It really tastes fab all on it’s own without anything added to it. No matter which recipe you use (of the ones that have cinnamon in them), you’re guaranteed a tasty, calorie laden treat. Kids love this stuff and being allowed to pull the pieces out themselves makes it all that much more fun. They will get sticky, but don’t sweat it!
Enjoy every last morsel and keep biscuits on hand for any time you need a home baked treat. The following is a tried and true Monkey Bread recipe, it isn’t grainy like some recipes that are too heavy on the sugars or too light on butter. The flavors are perfectly blended in a velvety smooth and luxuriously sticky sauce. Some people frost theirs with cream cheese icing, which melts just perfectly onto the bread (like a frosted Cinnabon). Any way is fantastic because monkey bread is amazing!
Monkey Bread
Ingredients:
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 tablespoons cinnamon
1/2 cup raisins (these are optional, it’s great with or without them)
Directions:
1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.
2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.
3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.
4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!
Icing:
Ingredients:
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
Directions:
1.Allow cream cheese and butter to get to room temperature.
2. Beat butter and cream cheese together in a large bowl with a mixer.
3. Slowly add in the pound of powdered sugar.
4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).
5. When almost done, add in the extract and lemon juice.
Next recipe share…Granny’s chicken & dumplings! Yum! 
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