Recipe: Monkey Bread

Monkey Bread

Today I’m sharing one of my favorite things to make as a kid: monkey bread! Also known as pull-apart bread. To be fair, I still really like making and eating it as an adult, too. There’s lots of different recipes and variations out there on how to make monkey bread, but this is the way my mom taught me so of course I think this is the best way. But if you’re feeling really adventurous, you can toss in some raisins or walnuts or whatever into the mix. I don’t think it needs it, personally, but to each their own.

Monkey Bread

Ingredients

  • 2 tubes refrigerated biscuits*. I like to use Pillsbury Grands Big & Buttery, or Homestyle Buttermilk
  • 1 ½ to 2 sticks of butter, melted**
  • 2 cups cinnamon & sugar**

*For non-US readers, this means bread rolls or dinner rolls, not cookies.
**These two don’t really have to be precise. It’s however much you end up needing to coat all of the biscuit pieces, which depends on how thoroughly/thickly you’re coating them.

Directions

  1. Heat oven to 350°F. Lightly grease a fluted cake pan with cooking spray.
  2. Separate biscuits; cut each into quarters or sixths.
  3. mb-bread

  4. Coat each biscuit piece in butter, then in cinnamon and sugar. Add to fluted pan.
  5. mb-dips

  6. Bake 30 minutes, or until golden brown and no longer doughy in center. Cool in pan 2-3 minutes.
  7. Turn upside down onto a plate; pull apart to serve. Serve warm, just don’t burn your fingers. 😉

Have you ever made monkey bread before? What was your favorite breakfast as a kid?
 

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Recipe: Creamy Brown Sugar Dip

Creamy Brown Sugar Dip

Here is a really tasty, sweet dip recipe that I got from my mom. It’s a great alternate to caramel or peanut butter for dipping apples in, but could be eaten with lots of other dippable things as well. We recently served this at a brunch (with apple slices), and it was a big hit. And it’s so easy to make! Literally just two ingredients mixed together. Creamy Brown Sugar Dip Ingredients 8oz. cream cheese, softened ½ c. brown sugar, packed With the pictures below, I’m making a double batch, so don’t be alarmed by the proportions. Directions Soften cream […]

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Recipe: Sweet & Savory Mini Breakfast Pastries

This past weekend, the boy and I tried our hand at mini breakfast pastries – specifically, mini sausage rolls and fruit danishes. It was, without doubt, a rousing success. These things are YUMMY. So I thought I’d share the recipes for each today on the blog. 🙂 They seem pretty easily adaptable: you can use any kind of fruit jam you like for the danishes, and I imagine substituting a different meat in place of the pork sausage in the rolls would also work. I hope you enjoy! The Savory – Mini Sausage Rolls Ingredients 1 tube (8oz.) crescent roll […]

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