My brain has always been drawn to the thematic. I like themed parties and (as my publishing colleagues will recall) themed marketing campaigns, themed blogs, themed parks, themed anything and everything. My goodness – I even up and gave my lifestyle a theme: Grab Your Group and GO. Which is why way back when my daughter was in first grade and I had to conjure up a sweet treat for her “spotlight of the week” at school – I went to the internet to zoom in on a recipe that was thematic to her and our family.
As my daughter had been OBSESSED with monkeys for a solid few years by then (stuffed monkeys to this day run amok in her room), my research and theme lead me straight to Ree Drummond’s (how much do we love her? tons!) irresistible Monkey Bread Recipe. It was a King Kong size HIT!
Though this treat was inspired my daughter, it is my son who has carried the monkey bread torch. He has been bringing it to school as a year end delectable since he was 7. He now sets his alarm at 5:45am on the last day of school and crafts the deliciousness all by himself, leaving in his wake a sticky and granulated mess for when we eventually rise and make our way to the kitchen.
Teachers know all about the monkey bread last day tradition and will seek him out. He remembers who is partial to these melt in your mouth morsels and will track each teacher down to make sure he or she get their fair share.
Today, on my kid’s fourteenth birthday, I woke up early to treat the birthday twins and their delighted assembled friends to a Monkey Bread Breakfast (with a side of fruit to compensate for the less than healthy merits of the main dish). Note no fruit to be seen in my teenage son’s hands. Worth a shot.
Extra Monkey Bread was made to share with friends throughout the duration of the day, spreading sugary birthday cheer to all we encounter. Monkey bread is for breakfast! Monkey Bread is for a snack! Monkey bread is for dessert! Monkey bread is a big hit at bake sales! Monkey bread is our “go to” grab this recipe and make it for a group treat! You should grab these ingredients and make Monkey Bread for your group too! Enjoy!
The recipe is below, but for a photo walk through of the process and to chuckle over Ree’s recipe banter click here: http://thepioneerwoman.com/cooking/monkey-bread/
- PREP TIME 20 Minute DIFFICULTY: Easy COOK TIME: 40 Minutes
- SERVINGS: 8 Servings
- 3 cans Buttermilk Biscuits (the Non-flaky Ones)
- 1 cup Sugar
- 2 teaspoons (to 3 Teaspoons) Cinnamon
- 2 sticks Butter
- 1/2 cup Brown Sugar
Preheat the oven to 350 degrees.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.
Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.
At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.