Welcome to this week’s recipe post! We’re digging into one of our blogger’s favorite and most versatile recipes, Monkey Bread! This recipe is so versatile you could easily make it for every meal in a day. (Although whether that’s particularly healthy is something we’ll leave to you to decide. ;) )
Monkey bread as a sweet dessert has actually been around in the US for only a short period of time. Prior to that it was a treat known to Hungarian families as arany galuska or “ golden dumplings.” However, we said only the sweet version. The savory version of this dish has been in America, since 1884 when it was known as “Finger Rolls”.
“Common names for pieces of dough baked together in a pan include bubble bread, bubble loaf, jumble bread, pull-apart bread, pinch-me cake, pluck-it cake, monkey puzzle bread, monkey brains, and monkey bread..Despite the name, there are no primates in this bread. According to conventional lore, the fanciful term comes from its appearance – pieces of dough placed next to and on top of each other, the baked bread said to resemble a barrel of monkeys. .”
Gooey, Delicious Monkeybread, this is a treat for all ages.
Ingredients
½ cup granulated sugar
2 tsp ground cinnamon
3 cans (12 oz each) refrigerated biscuit dough
8 Tbsp or 1 stick butter
1 cup packed light brown sugar
Instructions
Preheat the oven to 350* F. Then grease a 12-cup Bundt or tube pan with butter, oil or cooking spray.
In a medium bowl, whisk together the granulated sugar and cinnamon.
Cut each of your biscuit rounds into 4 quarters and dunk them in the cinnamon sugar, making sure all sides are coated. Layer the wedges in the prepared pan. Make sure not to press them together too tightly or you’ll have some difficulty pulling them apart later. (and that would just defeat the fun.)
In a small saucepan, melt the butter over low heat. Add the brown sugar and continue stirring until melted.
Pour your sauce over the dough, making sure to spread it evenly.
Bake until golden brown, 45-55 minutes. If you see the monkey bread beginning to brown too quickly, cover it with foil.
Let the bread cool in the pan for 5 minutes, then invert onto a plate.
Best served warm so that it’s nice and gooey.
Tips
The Bundt pan or tube pan is needed so that the heat spreads evenly through all of the dough and cooks rather than leaving the center balls raw.
You can also make this the night before, and stop after you’ve poured the sauce over the bread. Then place it in your fridge overnight, allowing the dough to soak up the sauce further. This also allows for an easy treat the next morning, without need for lots of prep.
The base idea of this recipe, taking biscuit dough and layering it, can be used in SO many different ways. People have come up with all sorts of sweet and savoury ideas. We collected some of our favorites to give you ideas on what can be done with this nifty recipe.
From Celebrating Sweets we have a Caramel Pecan Monkey Bread. Caramel + Pecans. We cannot wait to make this one in our own kitchens!
Over at Dessert Now, Dinner Later they’ve got a delicious looking recipe for Apple Fritter Monkey Bread.
And for our final sweet recipe, we’ve got a Baklava Monkey Bread recipe from the Happier Homemaker that has us absolutely drooling. Baklava! But in tiny pull apart pieces! This one is also closer to the original Hungarian arany galuska given the walnuts.
Moving over to the savory side of things we’ve got recipes for every meal you can think of.
Breakfast? Try Focus Recipe’s Sausage, Egg and Cheese recipe.
Need a snack? Try Little Dairy on the Prairie’s Cheesy Bacon Ranch recipe. (That name is so cute!)
Are you looking for dinner or something easy for a game night? Check out this recipe from The Girl Who Ate Everything for a Pizza Monkey Bread.
Looking for something fast, easy and still nice enough to serve to your boss? Check out this recipe from Five Heart Home for Savory Herb & Cheese Monkey Bread.
Wrapping It Up
Thanks for checking out our recipe this week! Let us know what versions you’ve tried down below. Now that we know how versatile this recipe is, we want to hear from you just how many varieties you’ve tried.
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