Ingredients

3 cans standard (not "grand") buttermilk biscuits
1 cup granulated sugar
2 tsp Vietnamese Cinnamon
1/2 cup brown sugar
2 sticks butter
1-1/2 cups powdered sugar
2 Tbl milk
1 tsp Vanilla Bean Puree
1/8 tsp Ground Vanilla Beans

Monkey Bread was a sleepover staple in store owner Anne’s house. Nothing quiets a table full of teenagers like warm, cinnamon-y goodness. It’s also a fairly simple recipe that kids can help prepare–making it a great choice for Mom on Mother’s Day.

Instructions

1.Preheat the oven to 350 degrees. Spray a bundt pan with nonstick spray.
2.Cut the biscuits into quarters. Combine the sugar and Vietnamese Cinnamon in gallon-size zip top bag. Put the biscuit wedges into the bag and shake. Pour the contents of the bag, including any loose cinnamon and sugar, into the prepared bundt pan.
3.Melt the butter and brown sugar in a pan over medium heat and pour over the biscuit wedges in the bundt pan.
4.Bake for 35-40 minutes until the top is a deep golden brown. Allow to cool for about 15 minutes. Invert onto a large serving platter--it will need to be large enough to catch the some of the melted caramel that formed during the baking process.
5.To make the glaze, sift the powdered sugar into a bowl, and add the milk. Stir to combine. Add the Vanilla Bean Puree and Ground Vanilla Beans and stir. Drizzle over the warm Monkey Bread and serve.

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