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.
Time:
55 min.Rating
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Loading...| 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 |
| 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 stir. Drizzle over the warm Monkey Bread and serve. |
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