Well, I am so excited that I mastered the Monkey Bread. We are hosting Easter this year and I CANNOT WAIT! We will be going to mass (all of us- kids...both sets of parents...love it) and then we are coming back to our house for brunch.
Monkey bread will certainly be on the menu now. It is easy and a real kid-pleaser!
Enjoy!
Monkey Bread!
The Ingredients:
4 packages of Pillsbury Buttermilk Biscuits
1/3 cup sugar
2 teaspoons of ground cinnamon, divided
1 cup brown sugar
1 stick butter
1 T of Karo Syrup
Directions:
In a saucepan, melt 1 cup brown sugar, 1 stick of butter, 1 t of cinnamon & 1 T of Karo syrup on low, stirring every minute or so.
While your sauce heating, cut your biscuits in half with kitchen scissors
Place the cut up biscuits into the ziplock, add 1/3 cup white sugar & 1 t of cinnamon into a large ziplock bag.
Shake the bag & make sure your biscuit pieces are nice & coated!
Keep stirring your brown sugar mixture until it is all melted
Put the coated biscuits into a Bundt pan (I spray mine with Pam) & drizzle butter/brown sugar mixture over the top of biscuits.
Bake at 350 degrees for 30-35 minutes until nice & golden.
Let cool in bundt pan for 10 minutes. Then, flip it onto a plate!
Perfection! Pull apart pieces and enjoy!
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