Tuesday, June 9, 2009

Monkey Bread

Today at work we had a surprise breakfast celebration for a young man who is getting married and just bought his first home. I took Monkey Bread and also Banana Bread. Monkey bread is another one of those recipes that has been around for a long time and has a few variations. Pardon my retro Tupperware cake carrier plate, it's not the best picture.


4 cans refrigerated biscuits (not the flaky kind)
1 cup granulated sugar
2-3 teaspoons cinnamon (I used 2)
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
Chopped pecans (optional) You can use raisins if you like also.

Preheat oven to 350 degrees. Grease a 9-10 inch tube pan. Mix white sugar and cinnamon in a medium sized plastic bag. (I used a plastic container with a lid.) Cut the biscuits into 4 pieces. Place several quarters at a time in the sugar and cinnamon mixture and toss to coat. Arrange the pieces in the greased pan. Layer with pecans or raisins. Continue layering until all the biscuit pieces are coated and in the pan. In a small saucepan, melt the butter with the brown sugar until dissolved well. Pour over layered biscuits. Bake 35-40 minutes until brown. A good idea to put a cookie sheet under as this raises pretty high and you don't want a spillover. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

I also wanted to use my new Nordicware loaf pan I got on eBay. I love Nordicware pans. I used my usual 'go to' banana bread as it makes a lot of batter. The picture doesn't do the sliced pieces justice -- this has a really nice crumb to it. This recipe made this large loaf and also a small 8 inch loaf. You can get the recipe from an earlier post Banana Bread.


Katy ~ said...

Do you know that in all the years I've dabbled in cooking I've never made a monkey bread. What's up with that?! I LOVE cinnamon bread. Anj, you have some of the best homey recipes around, I swear. Gosh, your friends and coworkers are lucky to have you in their lives.

I checked our your banana bread recipe. I've never made one with sour cream before, so I'm going to save your recipe to try one of these days.

Abby said...

I LOVE monkey bread but have never made it. I'm saving it for the day Cash can help me!

And that's a beautifully shaped loaf!

Katy said...

I'm such a goober. I came back because I remembered I forgot to mention your new pan.

I love the Nordic ware products as well. I broke my favorite ceramic bundt pan, pouted for months because I could find the exact one, and replaced it with a Nordic ware one and have been very happy with it. I'm so enamored with it I wouldn't hesitate to buy another Nordic ware product.

Your loaf pan looks very nifty. Don't you just LOVE how a fancy pan can make our foods look and taste beautiful! It's just that something special that dresses them up.

Anj said...

Katy: You are so sweet -- thank for the nice comment! I wanted to try your banana bread made with the wheat flour, but I went to my usual recipe for this as I haven't gotten the wheat flour yet. I have several Nordicware pans and love each of them. They make some really pretty ones.

Abby: I was thinking as I made this that I can't wait to do this with my grandsons. It will be so much fun. This is also very good done with garlic butter and parmesan cheese -- oh my.

Ginger said...

Monkey Bread is my all time favorite!! YUMMY!!! AND thanks for reminding me that I would like to eat some right this very minute!

Kaitlin said...

Mmm, this looks wonderful!

Anj said...

Thank you for stopping by. I think the brown sugar makes this really good.