Monday, May 24, 2010

Pastor Ryan's Monkey Bread

I can't say enough good things about this "cake" from Pioneer Woman. I brought Monkey Muffins, also from Pioneer Woman, to my family for Christmas Day Brunch and they were a HUGE hit, even with the traditionally "non-carb" folks. Both of these recipes are fantastic, but I normally make Pastor Ryan's Monkey Bread now.

3 cans buttermilk biscuits (the non flaky-ones) – I use the generic Safeway brand with the butter flakes in them and they work great
1 cup sugar
2 teaspoons (to 3 teaspoons) cinnamon (I use 2 and it’s perfect for me)
2 sticks butter
½ cup brown sugar

Preheat the oven to 350 degrees. (Even though the butter will coat the Bundt pan I still spray it with cooking spray to start.)

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1-gallon zip bag and shake to mix evenly.

Drop all the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the Bundt pan. (I take what’s left of the cinnamon sugar and dump it over the biscuit pieces after they have been coated.)

At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits. (I just put two sticks of butter in the pan and dump the brown sugar over it; once it starts to melt I stir it.)

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.

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