MONKEY BREAD WITH VANILLA BEAN GLAZE
Servings
2-4
Total time
55
minutesMonkey 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.
Ingredients
3 cans standard (not
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
Instructions
- Preheat the oven to 350 degrees. Spray a bundt pan with nonstick spray.
- 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.
- Melt the butter and brown sugar in a pan over medium heat and pour over the biscuit wedges in the bundt pan.
- 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.
- To make the glaze, sift the powdered sugar into a bowl, and add the milk. Stir to combine. Add the Vanilla Bean Puree and stir. Drizzle over the warm Monkey Bread and serve.
