I don’t know how I made it all these years without knowing about Monkey Bread, but I’m glad those days are over. My first introduction to this carbs-cinnamon-sugar-butter concoction was via Paula Deen (Natch). I borrowed one of her cooking-with-kids books from our local library last year, and one of the recipes my kids and I made was Monkey Bread. It made more than we could handle, and we brought some to the soccer team the next morning for an after-game snack and still had enough to bring to the baseball team that afternoon for the same purpose. So, as end-of-season sports parties are upon us, I made a batch for the Spitfire’s season-ender.
When the kids find out we’ve brought Monkey Bread we either receive blank stares or cries of “Yes! I love Monkey Bread!” from the assembled masses. Introducing kids to this treat is a real pleasure. It works well for these functions because, while it looks like a lumpy cake, it is a pull-apart treat. And sure, there is sugar all over it, but’s less sugar-high-inducing than the usual cupcakes.
As I mentioned, the Paula Deen version of this recipe made a lot—too much, for my taste. It was actually really hard to get it to bake evenly and I ended up splitting it into two dishes after the initial baking time, to finish it off uniformly. Most recipes call for 3 or 4 biscuit rolls, but using 2 cans of 8 should be enough for the usual kids gathering/potluck. We have another one this Sunday, and I’ll be making it again. It’s just so easy–to make, keep and serve.
Monkey Bread (serves 15)
2 cans of refrigerated, unbaked whole-wheat biscuits (8 per can)
½ C granulated white sugar
½ C brown sugar
¾ stick of butter
Coat a tubular cake pan with cooking spray or similar.
Heat oven to 350 degrees.
Mix white sugar and cinnamon on a plate (some recipes recommend shaking it in a bag and then adding the pieces in, a la shake-and-bake, to coat. I do not. The first many pieces will be coated only in cinnamon using this method.)
Separate the biscuits and cut each one in ¼ pieces.
Roll the pieces in the sugar mix to coat and drop each piece in the tube pan one-by-one. Continue layering until all the biscuit pieces are coated and in the pan.
In a small saucepan, melt the butter and brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
Bake 35 minutes. Cool for 10 minutes, then turn it over to release the bread, and flip it again onto the final plate for serving.
What do you make for a group of kids for these end-of-year parties? I know not everyone brings a dessert treat—what are some of your best recipes that go over well with this kind of crowd?