Monkey bread.
The first time I heard of this concoction I was beside myself. HOW can something named after a hairy beast that likes to poop on its hand and fling it at passerby be any good? And why on earth would you promote such a thing?
Then I tasted the bubbled up cinnamony tastiness.
OMG! OMG!
That was about all I could come up with.
I learned VERY quickly that I could only take 2 MAYBE 3 pieces of it and then STOP completely because otherwise I would need the entire vial of insulin to counter act the sugar that this bread has. You see, I am Diabetic and most of everything I bake I dont eat. I send to work with my husband and he gives it to his little worker bees. I have been Diabetic for such a long time that in all reality most times I dont miss the sweets.
Tell me I can no longer bake and I might have to rip your head off. :)
My monkey bread I hear is the "nectar of the gods". It has been requested SO many times from the little worker bees that I have gotten sick of making it. My husband loves it and today being our 9th wedding anniversary, ROUND OF APPLAUSE, I feel I have to make it for him. And because its SUPER easy and SUPER delicious I had to share the recipe!
Ingredients
3 (12-ounce) cans refrigerated biscuits
1 cup sugar
2 tablespoons plus 2 teaspoons cinnamon, divided
1 teaspoon nutmeg
3/4 cup butter
3/4 cup packed brown sugar
Method
- 1. Preheat oven to 350 degrees F.
- Cut biscuits into quarters. In a bag, combine sugar. 2 teaspoons cinnamon, and nutmeg. Drop biscuits into bag; shake until coated.
- Stack the biscuits in a greased tube or bundt pan.
- In a sauce pan combine remaining 3 ingredients. Heat until brown sugar dissolves, but do not boil. Pour hot syrup over biscuits.
- Bake for 30 minutes or until rolls test done.
- Wait 5 minutes before turning out onto serving plate.
