Friday, January 7, 2011

Charleston Monkey Bread

What is better that waking up to the smell of something baking in the oven?...Having someone else do all the work! This breakfast heaven was always such a treat for me when visiting fellow coastal friends. I began to crave it and beg for it, like their Irish setters and my standard poodles under the table. While the recipe has been around for several generations, it has taken shape in my kitchen more times than I can count! It is shamelessly easy with a fairly impressive return. It holds up to many variations, like adding crushed pecans or dried fruit, but I always go back to the original. When this comes out of the oven, you can be sure that a good time will follow!

Monkey Bread
½ Cup Brown Sugar (This can be light or dark brown sugar.)
1 ¼ sticks of butter (1 cup and some change)
Bundt Cake Pan*
2-3 teaspoons Cinnamon
3 cans of Buttermilk Biscuits (Non -flaky ones)
1 Cup Sugar

PREHEAT oven to 350° F.

COMBINE the 1 cup of regular sugar with 2-3 teaspoons of cinnamon.

OPEN biscuit dough and cut sections into quarters.

PLACE bits into a 1 gallon zip bag with the cinnamon/sugar combination and shake to mix evenly.

POUR cinnebites into your bunt pan of choice.

MELT the butter together with 1/2cup of brown sugar and STIR together over a medium-high heat until the two become one syrup.

POUR syrup over the cinnebites.

BAKE this @ 350 degrees for about 30-40 minutes until the crust is a deep brown on top

*NOTE: I use a flower shaped bunt to produce a fun presentation for parties.

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