Last week, we celebrated January/February birthdays with my entire fam damily. When I asked Huff the Hubs what he wanted as his “cake” his eyes got really big and he said: “MONKEY BREAD. Like the kind your sister made!”*
I bought all the stuff to make it like my sister, but Huff the Babe ended sleeping 0 hours the night before and unbeknownst to us had a DOUBLE ear infection, so the “monkey bread like Bridget’s” had to be put on hold and the “monkey bread from Pillsbury” stepped in!
Here’s what you need:
½ cup sugar
1 tsp cinnamon
2 cans (16.3 oz each) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
¾ cup butter or margarine, melted
First, preheat the oven to 350. Spray a bundt pan with cooking spray and set to the side. In a gallon size storage bag, pour in the cinnamon and sugar. Then, pop open those biscuit cans and get the biscuits out. Cut them into quarters and toss them into the bag. After that, shake it, girl!
Next arrange the biscuit pieces in the bundt pan.
Then, in a small bowl, mix the melted butter and brown sugar.
Pour it over the biscuits in the pan, pop it in the oven and let it bake for about 28-32 minutes.
Cool it in the pan for about 10 minutes, flip it over, and serve!
The bottom and very top pieces of this were SO good! So nummy! The middle/inner pieces? Not so much. They were super gooey. And I’m a gal that likes gooey cinnamon rolls but this was too gooey. I didn’t want to burn the other parts, but I wanted the gooey-ness to go away. Anyone have any suggestions for that?
*Yes, I realize this is the second time I’ve posted about monkey bread on this blog. And, it was almost one year to the day of the past post! But, I wanted to add this one because it was a quicker fix than the Rhodes Rolls recipe.