Monkey Bread is a sleepover staple in our house. Nothing quiets a table full of teenagers like warm, cinnamon-y goodness. It's also a fairly simple recipe that kids can help prepare--making it a great choice for Mom on Mother's Day.
Ingredients for the Monkey Bread
3 cans buttermilk biscuits (the small not "grand" size...non flaky)
2 sticks butter
1/2 cup brown sugar
2 tsp Vietnamese Cinnamon
1 cup sugar
Ingredients for the Vanilla Bean Glaze
1-1/2 cups powdered sugar
2 Tbl milk
1 tsp Vanilla Bean Puree
1/8 tsp Ground Vanilla Beans
Directions for the Monkey Bread
Preheat the oven to 350 degrees. Spray a bundt pan with nonstick spray. Cut the biscuits into quarters--stack them up a few at a time and make two cuts to create pizza-like wedges. Melt the butter and brown sugar in a pan over medium heat. Combine the sugar and Vietnamese Cinnamon in gallon-size zip top bag. Put the biscuit wedges into the bag and shake. Pour the contents of the bag into the prepared bundt pan and pour the melted butter-brown sugar mixture over the top. Bake for 35-40 minutes until the top is a deep golden brown. Allow to cool for about 15 minutes. Invert onto a large serving platter--it will need to be large enough to catch the some of the melted caramel that formed during the baking process.
Directions for the Vanilla Bean Glaze
Sift the powdered sugar into a bowl and add the milk. Stir to combine. Add the Vanilla Bean Puree and Ground Vanilla Beans and stir. Drizzle over the still warm Monkey Bread and serve.