Monkey Bread

I love Monkey Bread.  Cinnamon, sugar, biscuits.  What's not to love?  I made it for my in-laws on Christmas Eve, made it with my parents on Christmas Day, suggested it to a friend who asked if I have a go-to sticky buns recipe... you catch my drift.

And since we're spending the weekend at a little house in the big woods (and since my husband special-requested it for about the zillionth time), I made it again.  Not that I'm complaining.

Crispy on the outside, soft on the inside.  No wonder they call it Monkey Bread.  I could pick at this stuff all day.

And it's so easy to make.  All you need are:

• 2 cans jumbo refrigerated biscuit dough (ex: Pillsbury Grands; I recommend Homestyle)
• 1 cup granulated white sugar
• 2 teaspoons cinnamon
• 1/2 cup (1 stick) salted butter
• 1 cup packed light brown sugar

On the equipment front, it isn't much either:

• Cutting board
• Small knife 
• Bundt pan
• Large zip-top bag
• Saucepan
• Whisk

Start by preheating the oven to 350*.  Then, after opening the biscuits, cut each one into six equal pieces.

Now, here's the hard part.  (Just kidding.)  Mix white sugar and cinnamon together in a large, zip-top plastic bag.  Add biscuit pieces and toss well to coat.

Then take a good sniff of that cinnamon-y aroma and get excited.  The best is yet to come.  Arrange coated biscuit pieces equally around the pan and discard any leftover cinnamon sugar.  (The biscuits won't fill it all the way to the top, and that's a good thing.  They'll rise a good bit while baking, and take my word for it... cleaning up the overflow isn't fun.)

Cut butter into rough tablespoons and melt in saucepan over medium heat.  (The slices will help it melt faster.) Paula Deen would be proud.

When the butter is melted, add brown sugar to saucepan and stir well.  Increase heat to medium-high and allow to come to a boil, whisking well.

Gently pour brown sugar and butter mixture evenly over biscuits.  Make sure you get some all the way around.  This is the stuff that dreams are made of.

And finally, pop the whole thing into the oven for 35 minutes.

Set aside and allow to cool for five minutes before inverting onto a serving plate.

Serve warm and make sure your afternoon allows for a nap.  Mine's going to be right here...

... because this is what it looks like outside.

Also.  This cabin still thinks it's Christmas.

I took that as a sign that Monkey Bread was meant to be.  Enjoy the long weekend!