Thursday, December 24, 2009

Monkey Bread

Merry Christmas Eve! I'm sure today finds you hurridly finishing last minute details for tomorrow! I thought it most appropriate that today I share a recipe for a breakfast delight that you can make tomorrow morning for after church or while you open gifts with your littles. Growing up, we always had a tradition of having cinnamon rolls on Thanksgiving, Christmas and Easter mornings. I've decided to keep with this tradition now that I am starting my own family, and this year I am making this delicious monkey bread for our Christmas morning breakfast! It's so gooey and delicious warm from the oven...mmmmm...I'm salivating just thinking about it!


...1 cup white sugar
...2 tsp. cinnamon
...1 pound bread dough (or 3 cans of refrigerator biscuits)
...1/2 cup. butter
...1 cup brown sugar, packed


In a small bowl, stir together white sugar and cinnamon until well combined. Divide bread dough into small balls (if you are using refrigerator biscuits, divide each biscuit into four pieces) and roll in the cinnamon sugar mixture. Place coated balls into a well greased bundt pan. In a small saucepan, melt butter and then stir in the brown sugar. Bring to a boil and continue to let boil for 1 minute. Pour the mixture over the dough in the pan and then bake at 350 for 20-30 minutes. Once removed from the oven, let cool for 10 minutes before turning the pan over on a plate and dumping the bread out.

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