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Monday, February 7, 2011

Monkey Bread

I’ve been wanting to make this for such a long time, but never had a good opportunity. Its perfect for a breakfast/brunch party, but, um, I’ve never had one of those……. 
This weekend I went out of town with some friends and made this for part of our Saturday morning brunch. It was really easy and fun to make, and I found myself (along with most of the out of town gang) eating the homemade caramel sauce straight from the pot. De-lish. Adapted from a variety of recipes. 
  • 30 ounces of raw buttermilk biscuits (e.g. Pillsbury brand)
  • 1 cup granulated sugar
  • 3 tablespoons cinnamon
  • 1/2 cup chopped pecans
  • 3/4 cup butter
  • 3/4 cup brown sugar
Preheat the oven to 350 degrees. 
Grease a bundt or tube pan (make sure it does not have a removable bottom- or else the caramel will ooze out while cooking). Sprinkle the chopped pecans in the bottom of the pan. Set aside.
Mix the granulated sugar and cinnamon in a large ziplock bag. Then cut each biscuit into 3 or 4 pieces and quickly roll into balls. Toss them in the cinnamon-sugar and place them in the pan… try to overlap the seams, so that the bread doesn’t have any particular weak spots. 
Meanwhile, melt the butter in a pan over medium heat. Add the brown sugar and boil until all combined and thick (a few minutes). Pour mixture over the bread. 
Bake for about 30-35 minutes. Remove from oven and let cool about 5 minutes. Invert the cake onto a large serving plate and eat warm! YUM. 

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