Never much of a fan of baked goods made from other baked goods, but I have to admit this Monkey Bread thing has a lot going for it.  Easy to make, makes the kitchen smell heavenly, easy to eat—even the kids can make it.  The pull-apart bread is reputed to come from either Southern California in the 1940’s and named by ZaSu Pitts, or originated by Hungarian bakers somewhere in the Midwest.  Nevertheless, a can of refrigerated biscuits and a good bit of butter and sugar, will get you this good-looking breakfast.  Sugar and spice—the flavor key here.  Cinnamon is the usual—but pumpkin pie spice or a blend of cardamom and nutmeg can bring it uptown a bit.  Add chopped nuts/dried fruit/chopped apples, optional. 

  • ¼ cup white sugar
  • ½ to 1 tsp warm spice—your choice
  • 1 can Grands refrigerated biscuits
  • 1 c packed brown sugar
  • ½ cup butter, melted

Thoroughly butter a bundt pan and heat oven to 350’.  Melt butter in saucepan—add brown sugar, simmer and stir until sugar is dissolved.  In a large bowl mix white sugar and spices.  Separate cold biscuits and using scissors, cut each biscuit into quarters.  Toss biscuit pieces in sugar/spice mixture until well coated.  Arrange pieces evenly in pan—tuck in nuts and fruit if using—shake remaining sugar mixture over all.  Pour melted butter/brown sugar mixture over biscuit pieces.   Bake 30-40 minutes until well browned.  Let cool in pan 5 minutes—then invert onto plate.  Scrape any remaining caramel over bread.

The Kitchen Hive

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