When Nate and I were dating I moved into an apartment close to his. It was a different complex because I didn’t want to be too close in case anything went wrong with the relationship, but close enough that we could visit each other quickly. It also put me close to my university campus, which was definitely an advantage.
During our dating days we would often eat meals together. We really enjoyed cooking together and I think that is where I slowly started to like trying more and more new things. Before that I was a poor college student, working a minimum wage paying job, so I ate a lot of spaghetti and tacos, and some days a can of green beans would be sufficient for dinner.
We would often hang out with Nate’s roommates at his apartment, and although Nate and I cooked meals together, sweets were still my individual specialty. I remember making monkey bread in my apartment one day and carrying it over to Nate’s apartment to share it with him and his roommates. And I remember it being so delicious that we all ate the whole thing in about 10 minutes time. I haven’t made monkey bread since then until this weekend. But I’ve been craving it since then, its that good.
Talk about a delicious combination of cinnamon and sugar and brown sugar and butter that come together to create a caramelly glaze dripping over the top of scrumptious sweet pull apart bread.
This recipe is originally from pillsbury with a few of my modifications.
3/4 cup white sugar
1 TBS cinnamon
2 cans large biscuits (16 oz each) OR 4 cans small biscuits (7.5 oz each)
1/2 cup + 2 TBS butter, melted
1 cup brown sugar
1. Preheat oven to 350 degrees.
2. Spray a bundt cake pan with non-stick spray
3. Combine white sugar and cinnamon sugar in a 1 gallon ziplock bag
4. Cut each biscuit into 6 pieces (for large) or 4 pieces (for small).
5. Shake a few biscuit pieces at a time in cinnamon sugar bag to completely coat.
6. Place in bundt pan
7. Combine melted butter and brown sugar in a small bowl, stirring well. Also add in extra cinnamon sugar from the bag if you have any.
8. Pour over sugar coated biscuits, covering evenly.
9. Bake for about 40 minutes until biscuits have turned a golden brown color.
10. Cool in pan for 5 minutes.
11. Slightly loosen bread going with a knife around the edges.
12. Put a plate over the top of the bundt pan and flip the two together so the monkey bread comes out onto the plate.
Enjoy this sticky finger lickin’ good dessert (or even as a sweet breakfast – think cinnamon rolls).