For the last few years, my sister has made monkey bread as part of our Christmas morning breakfast. She started with a regular bundt pan, but then found a holiday tree bundt pan to make it a little more festive. It’s a big hit with everyone in the family!
Monkey Bread
What you need:
3/4 cup granulated sugar
1 tablespoon ground cinnamon
2 cans Grands biscuits
1/2 cup butter, melted, divided
1 can vanilla creamy frosting, if desired for a glaze
How to make it:
Preheat oven to 350 F. Grease a bundt pan.
Combine sugar and cinnamon in a small bowl.
Open 1 can of biscuits, and cut into sixths. Roll into balls, and coat in the sugar/cinnamon mixture. Place coated balls into the prepared pan. Pour 1/4 cup melted butter evenly over the balls in the pan. Repeat for the second can of biscuits, pouring the remaining butter over the top when done.
Bake in the preheated oven 30-35 minutes, or until biscuits are no longer doughy and are golden brown. Remove from oven and cool for 10 minutes. Turn pan over onto a serving plate.
Heat frosting in a small saucepan over low heat until it becomes runny. Add food coloring if you have a desired color. Pour over the top of the monkey bread. May also add sprinkles for more decoration.
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