Posted on May 01, 2013 by Anne Milneck | 0 comments
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
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