There’s something incredibly comforting and nostalgic about Monkey Bread. This sweet, sticky, pull-apart dessert is a classic that has been loved by many across the globe. Originating from Hungary, it was popularized in the United States in the 1950s and has since become a staple in homes and bakeries alike. The name ‘Monkey Bread’ comes from the fact that the dessert is typically eaten by pulling it apart with your fingers, much like a monkey would do. I absolutely love this recipe because it’s easy to prepare, uses simple ingredients, and the end result is incredibly delicious. Plus, it’s a great recipe to make with kids. They love getting their hands dirty and helping to roll the dough in the sugar and cinnamon mix. Not to mention, the smell of Monkey Bread baking in the oven is absolutely divine. It’s the kind of aroma that makes your home feel warm, cozy, and inviting.
Ingredients
- 4 regular size cans buttermilk biscuits cut into quarters
- 1 c. granulated sugar
- 2 tsp. cinnamon in a medium sized plastic bag
- 1/2 to 3/4 c. pecan pieces
- 10 to 15 maraschino cherries cut in half
- 1 1/2 sticks margarine or butter
- 1 c. brown sugar
- 1 Tbsp. cinnamon
Baking Instructions
- Put pecan pieces and maraschino cherries into bundt pan.
- Add the 1 c. granulated sugar in a plastic bag along with the 2 tsp. cinnamon. Toss a few of the biscuit quarters in the mixture and put into bundt pan. Continue coating all the
- biscuit pieces. Heat margarine or butter, brown sugar, and 1 Tbsp. cinnamon. Pour over the biscuits. Bake at 350° for 35 minutes. Cool 15 minutes, then, turn out onto cake dish. Serve warm.
Calorie: 400
Total cooking time: 45 minutes
Difficulty level: Easy
A Sticky, Sweet Odyssey into Monkey Bread
There are some days when the kitchen calls my name. Not in a “come-clean-the-dishes” kind of way, but more of a “let’s-make-something-delicious” manner. Today, that delicious thing is none other than the classic, pull-apart treat known as Monkey Bread.
The Inviting Aroma of Cinnamon and Sugar
The first step in this recipe involves a familiar, comforting duo: sugar and cinnamon. But we’re not just talking about any sugar, oh no, we’re using 1 cup of granulated sugar. The kind that makes a delightful crunch when you pour it into a medium-sized plastic bag. Add to that, the warm, spicy scent of 2 teaspoons of cinnamon. Now hold onto your hats, because this isn’t just a ‘dump and go’ kind of situation. We’re taking regular, run-of-the-mill buttermilk biscuits, cutting them into quarters, and then tossing them in this sugary-cinnamon mixture.
The Unexpected Guests: Pecans and Maraschino Cherries
Before you start tossing those biscuit pieces, though, there’s some prep work to be done. Into a bundt pan, we’re going to introduce 1/2 to 3/4 cup of pecan pieces and 10 to 15 maraschino cherries, cut in half. Why, you ask? Well, because every good story needs a twist, and ours comes in the form of these unexpected guests.
Coating, Melting, and Baking: The Final Steps
Once all biscuit pieces are coated and nestled in the bundt pan with their new friends, it’s time for the margarine (or butter, if you’re feeling fancy) to make its grand entrance. Heat 1 and a half sticks of this golden goodness until it’s a liquid pool of delight. To this, add 1 cup of brown sugar and 1 tablespoon of cinnamon. Pour this syrupy concoction over the biscuits in the pan, creating a glaze that would make any pastry jealous.
Now, it’s time to bake our creation. Set your oven to 350°, pop in the pan, and wait for 35 minutes. This is the perfect time for a dance party in your kitchen, a quick episode of your favorite sitcom, or if you’re like me, a power nap on the couch.
The Big Reveal and Taste Test
After a cooling period of 15 minutes (which feels like an eternity when your kitchen smells like a cinnamon wonderland), it’s time for the big reveal. Turn the bundt pan out onto a cake dish and marvel at the golden-brown beauty you’ve created. Then, the best part: taste testing. Warm, sticky, sweet, with a crunch from the pecans and a surprise burst of fruitiness from the cherries.
So, there you have it, my friends. A sweet odyssey into the world of Monkey Bread, filled with surprising gustatory delights, and a few laughs along the way. Now, if you’ll excuse me, I have a date with a piece of Monkey Bread and a cup of coffee.
