When I was a child my mother would make a delicious treat called Monkey Bread. Me and sister loved our mom's monkey bread, it was extremely good. She would give us a little sample of it right as it was cooling down and even that little piece was enough to make any human's mouth water, it was hands down my favorite dish that my mother cooked. However, the problem with my mother's Monkey Bread is that she would only make it three times a year, and those three times were on Thanksgiving, Christmas, and the Fouth of July. Since she only made it on those specific days it would make us look forward to those holiday dinners. Me and my sister would countdown to those holidays several weeks before it actually arrived, all because of the anticipation of my mom's amazing Monkey Bread. Unfortunately, we would anticipate it so much that when that amazing time finally came we would eat the Monkey Bread too fast leaving us with nothing but a shortly lived memory and an even stronger craving for more. Any time we would ask mom to make us Monkey Bread for any day other than those three holidays she would always decline our offer. It just was not fair that we had to wait so long to enjoy this delicious treat. All of this changed on my 21st birthday when me and my sister were begging my mother to make me some Monkey Bread for my birthday. My mother once again said no but made a counteroffer of teaching us how to make it so that way we will never have to beg her about it ever again. After learning how my mother makes her Monkey Bread, I have come to realize just how easy it is to make, and I am going to teach you exactly how to do it.
- The estimated time of completing this task is about an hour altogether.
- The skill level of this task is about easy to medium. Almost anyone can make a great batch of Monkey Bread. However, since it requires working with the oven and hot contents and food i strongly suggest that only people over the age of 17 years old make Monkey Bread. Anyone younger than 17 years old should be supervised.
Step 1: Ingredients and Materials
- (3x) 7.5oz Cans of Pillsbury Buttermilk Biscuits
- 1 Stick of Butter
- 8oz of crushed almonds, walnuts or pecans (your choice)
- 1 cup of sugar (strongly suggest having butter at room temperature)
- 1 cup of brown sugar
- 2 tablespoons cup of cinnamon
- 1 bunt pan
- 1 large sized Ziploc bag
- 1 food scissors
- 1 sheet of wax paper
- 1 measuring cup
Step 2: Preparation
***The first thing you are going to want to do is make sure that all of your tools are clean. Be sure to wash hands thoroughly as well because you will be coming into contact with the ingredients a lot throughout this process.
-Grease the bunt pan thoroughly. (You can do this task with pam or use some butter)
- Take out a sheet of wax paper. Should be around a foot long.
- Preheat the oven to 350 degrees.
Step 3: Assembly
- Cut each individual uncooked biscuit into 4 equal pieces and lay it on the wax paper
~Do this for every single buiscuit until you have none left and the wax paper is filled with mini pieces of biscuits
- Pour both the cinnamon and sugar into the plastic Ziploc bag
~Be sure to shake and mix the Ziploc bag thoroughly to properly mix the cinnamon and sugar together
- Sprinkle your choice of nuts into the bottom of the well greased (or buttered) bunt pan
- Gently add the sliced biscuits into the bag of cinnamon and sugar mixture.
~ With the sliced mini biscuits in the Ziploc bag shake the bag until each biscuit is well coated in the mixture
~ Repeat this process until all of your slice biscuits are coated
- After all of the slices are coated, put them into the greased bunt pan
~ Layer the pieces accordingly (refer to the last picture above)
Step 4: Making the Sauce
- Melt the 1 stick of room temperature butter in a pan over medium heat.
- Add brown sugar to melted butter until fully incorporated.
~ Stir occasionally
- Let the butter and brown sugar mixture cook slowly until the sides of the pan start to bubble.
- Let the brown sugar mixture cool down until thickened.
- Once the sauce is cooled down pour the sauce over the biscuit pieces that are in the bunt pan
~ Spread evenly with a near spatula
~ Sprinkle additional nuts over the sauce (optional)
Step 5: Bake
- Carefully place the bunt pan into the preheated oven.
~ Place on middle rack for best baking position
- Set the timer for 40 minutes to let cook.
*Do not open the oven door when baking.This will cause the Monkey bread to "fall" and will not maintain a good risen shape
Step 6: Post Baking
***CAUTION: When Monkey Bread is done baking the bunt pan and all of its content will be extremely hot and may cause burns. Be sure to wear protective hand gear and pulling the Monkey Bread out of the oven.
- Carefully take out the Monkey Bread out of the oven and place onto the stove
- Once on the stove let the Monkey Bread cool off for roughly 10 minutes
~CAUTION: the monkey brains will be extremely hot
- After 10 minutes has past and the bunt pan has cooled off place your serving plate ontop of the bunt pan
- Carefully flip the entire bunt pan so that it is upside down sitting on top of your serving plate
- To get the Monkey Bread out of the plate gently tap on the top of the bunt pan so that it loosens up the Monkey Bread
- Once loose simply lift the bunt pan off of the Monkey Bread.