Monkey Bread
A little something special for Mother's Day! This treat is a perfect addition to bunch, an afternoon gathering or picnic, or dessert!
Monkey Bread
Ingredients
- 2 ½ cups All Purpose Flour
- 1 ½ Tbsp baking powder
- 3 Tbsp granulated sugar
- ¼ tsp salt
- ½ cup butter, chilled & cubed
- 1 cup buttermilk (plus a little more if needed)
- 1 cup granulated sugar
- 2-3 tsp cinnamon
- 1 cup butter
- ½ cup brown sugar
Instructions
1) Preheat the oven to 350F and grease a bundt pan.2) Combine flour, baking powder, sugar and salt; mix well. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Make a well in the center and slowly incorporate the buttermilk until just combined. You may need to add an extra tablespoon or two of butter milk to get the dough to come together. 3) Lightly flour your work surface and roll dough out to 1” thick. Cut the dough into 1-2 inch cubes. 4) In a large zip lock bag combine the white sugar with 2-3 teaspoons of cinnamon. Seal the bag and shake well to combine.5) Drop all of the biscuit cubes into the cinnamon sugar mixture. Once all the biscuit cubes are in the bag, seal it and give it a vigorous shake. This will get all the cubes unstuck from one another and nicely coated with cinnamon sugar. Spread the cubes out evenly in the prepared bundt pan.6) To make the sauce melt the butter and ½ cup of brown sugar in a saucepan over medium-high heat. Cook butter-sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.7) Bake for 35-40 minutes until the crust is a deep dark brown colour on top. When it’s finished cooking, remove it from the oven. Let it rest for 15-20 minutes before turning it over onto a plate.
Monkey Bread
Instructions
1) Preheat the oven to 350F and grease a bundt pan.2) Combine flour, baking powder, sugar and salt; mix well. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Make a well in the center and slowly incorporate the buttermilk until just combined. You may need to add an extra tablespoon or two of butter milk to get the dough to come together. 3) Lightly flour your work surface and roll dough out to 1” thick. Cut the dough into 1-2 inch cubes. 4) In a large zip lock bag combine the white sugar with 2-3 teaspoons of cinnamon. Seal the bag and shake well to combine.5) Drop all of the biscuit cubes into the cinnamon sugar mixture. Once all the biscuit cubes are in the bag, seal it and give it a vigorous shake. This will get all the cubes unstuck from one another and nicely coated with cinnamon sugar. Spread the cubes out evenly in the prepared bundt pan.6) To make the sauce melt the butter and ½ cup of brown sugar in a saucepan over medium-high heat. Cook butter-sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.7) Bake for 35-40 minutes until the crust is a deep dark brown colour on top. When it’s finished cooking, remove it from the oven. Let it rest for 15-20 minutes before turning it over onto a plate.
