This sweet treat is a delicious tradition and a warm way to welcome the New Year!
It’s a long standing tradition in my grandma’s house to make “Monkey Bread” for New Year’s breakfast, and with its insanely delicious simplicity, it’s no wonder why we fall back on this winter favorite year after year. New Year’s Day is over, but you don’t have to wait for a special holiday! This treat will have a special place in your heart the second you make it, no matter what time of the year it is!
Why we only make Monkey Bread once or twice a year is pretty clear: We’d eat it every day, if we could! But even though I know this bread is clearly not just for monkeys (humans find it very tasty), the name’s still a mystery better left to the imagination!
Ingredients
• 2 Cans of refrigerated biscuit dough
• 2 Cups of white sugar mixed with 1 ½ Tablespoons of cinnamon
• 1 Cup of brown sugar
• 1 stick of butter
Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Pour half of the cinnamon sugar mixture into a Ziploc bag.
3. Cut the refrigerated biscuit circles into quarters with a pizza cutter.
4. Drop four to six biscuit pieces into the cinnamon sugar bag, and shake to coat well.
5. Drop the pieces gently into a large buttered glass casserole dish (or separate the pieces between two smaller ones). Try not to crowd them or press them together.
6. Repeat with the rest of the biscuit pieces, using almost all of the cinnamon sugar mixture.
7. Boil the stick of butter, brown sugar, and leftover cinnamon sugar mixture for one minute in a small saucepan, then pour the mixture evenly over the biscuit pieces.
8. Bake for 35 to 45 minutes.
9. Turn warm monkey bread out onto plate, then let cool for five minutes before enjoying! Simply pull off the pieces of bread to serve.
Tips, Tricks and Extras
• Monkey Bread is best enjoyed warm, so if you decide to refrigerate it after it cools, microwave leftovers before you enjoy them, or they’ll become hard and dry.
• Monkey Bread is traditionally made with chopped pecans mixed in, so feel free to add nuts, if you’d like!
• Monkey Bread is also called Hungarian coffee cake, golden crown, pinch-me cake and Bubbleloaf.
• Never use a tube pan or any pan with a spring-form or detachable bottom; the molten sugar will seep through the bottom and make a big mess.
Brittany Perry enjoys the traditional squabbling for the last delicious piece of monkey bread with her family in the Sunshine State.