Wednesday, May 4, 2011

Monkey Bread


Good morning to you!

Today I offer you a delightfully decadent and oh so completely guilt-filling breakfast, monkey bread.

Monkey bread is a sticky, gooey, sugary pastry that emerged in America in the 1950's, and was certainly a contributing factor in our nation's current health decline. 

It is made of refrigerated biscuit dough, sugar, butter, and more sugar. So it's pretty much the sort of thing that is completely banned from our house.

That said, we all need some monkey bread in our lives once in a while. So here you go.

The proper way to eat monkey bread is to pull each piece off, savor the doughy, caramelized goodness, lick your fingers, and go in for more. A cup of coffee on the side is recommended. Oh, and probably someone to share it.

Monkey Bread (from

3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins
Preheat oven to 350 degrees. Grease one 9 or 10 inch tube/Bundt pan. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.


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