When You’re Home Together for Two Days Watching Hours of TV Broadcasts… You Make Monkey Bread!
We are members of the Church of Jesus Christ of Latter Day Saints. Twice a year we don’t have church in a meetinghouse, and instead we watch a worldwide broadcast along with members from across the globe.
We have had a longstanding tradition since my oldest was just a toddler, that we make monkey bread on one of the days during this two day broadcast.
Kids in the Kitchen
All my kids have grown up making this, and their second favorite part is dipping the cut up biscuit pieces into the cinnamon sugar mixture. Their first favorite part is eating it up! Seriously, there is NEVER any left by the time we hit afternoon.
If done just right, the caramel will come out ooey and gooey and just drip and drizzle itself all over the bread. It’s glorious friends, glorious!
The trick I have found was not only in getting the measurements right, tweaking it year after year, but also in bringing it to a boil and then removing from heat. If you boil it too long it will start to go into candy mode and thicken up too much. So bring it just to a boil, and then STOP! Remove it from the heat, and pour over the bread/biscuit pieces before popping in the oven.
One of the things I love about this recipe is that it is semi-homemade. Don’t get me wrong, in my opinion, homemade from scratch is always best. BUT, when you’ve got 5 kids, you homeschool, etc. etc. etc. sometimes it’s just nice to have shortcuts! Plus, these refrigerated biscuits don’t detract from any yummy goodness at all, and you really wouldn’t even know it was semi-homemade instead of from scratch, they are that good in this recipe!
Biscuit Monkey Bread
- 2 16.3 oz cans of Grands Original Biscuits other canned refrigerated biscuits can be subbed
- 2 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 3 1/2 teaspoon brown sugar
- 1 cup salted butter
- 1 cup brown sugar
Preheat oven to 350. Remove biscuits from container, and cut each biscuit into quarters. Mix the dip ingredients, and then dip each quartered biscuit until well coated. Place coated biscuit quarters in a bundt pan. In a medium saucepan melt the butter and sugar on low. Once melted, bring heat up to about medium high and once mixture is at a boil, turn heat off and remove pan from heat. Pour the melted mixture evenly over the biscuits. Bake for 35-40 minutes.