I might be pregnant, but I blame Pinterest for the weight gain this last month. I seriously have to stop myself from perusing that website, mainly because I wind up wanting to make 15 dinners and 40 desserts.
Unfortunately, the tiny, itty bitty baby inside me demanded I find something addictingly sweet to squelch it’s appetite: enter, Monkey Bread.
My mom swears she made it for us as children, but I can’t for the life of me remember ever eating anything like this. Mainly because if she had ever made something like this for me, I imagine I would have demanded she keep making it over and over again, until I gained 50lbs.
Actually, I did always feel like I was a thick child, tween and teen … maybe she did make it, a little too much.
At any rate, if you’re not familiar with monkey bread it’s basically like a lazy mom’s cinnamon roll, sans icing, although, you could add that if you wanted.
It’s ridiculously sweet, gooey and I have yet to find a person who doesn’t enjoy the hell out of some monkey bread. And as a perk, our little two year old was able to help with some of the simple steps to this, which meant a lot of fun in the kitchen for toddler and mom!
Read on … if you dare.
Monkey (I have no idea where this name came from) Bread
(Serves: Fills a bundt pan)
4 small canisters of refrigerated vegan biscuits (I was lucky to stumble across a generic store-brand one that used vegetable oil instead of lard or butter)
2 1/2 sticks of butter, I used Earth Balance buttery sticks (I didn’t say this was healthy)
1 cup brown sugar, I used a raw coconut brown sugar
1/2 cup white sugar
3 tsp ground cinnamon, or use to your hearts content
1 TBS vanilla extract, I used a butter-rum extract to give it a slightly different taste
Preheat the oven to 350 degrees.
Spray or grease a bundt pan and set aside.
In a big ziplock baggie, mix white sugar and cinnamon.
Open four canisters of biscuits and cut each piece into fourths and then add a couple handfuls into the sugar-cinnamon mixture. Shake, shake, shake until each piece is coated and then toss into the bundt pan. Do this until all your little biscuits are sugary and hanging out in the bundt pan. Don’t force them or smash them down, you want some gaps in there so the sugary goo can make it’s way through the crevice.
You can do this on the stovetop, but i was lazy and opted for the microwave. Melt your butter in a medium bowl and stir in brown sugar (if you have any cinnamon-sugar mix from the shake bag left dump it in too). Mix until well combined. Take the sugary goo and pour all over your sugar-coated biscuits, making sure it sinks all the way to the bottom.
Stick in the oven for 30 minutes. Take it out, resist the urge to pick at it and let it sit for 15 minutes. Turn over onto a plate and voila! Seriously, crazy good bread.