Monday, December 21, 2015

Crazy Good Monkey Bread!

If you are looking for something seriously delicious to serve on Christmas morning...or any morning really...then look no further. The below recipe, Crazy Good Monkey Bread, is basically what would happen if a doughnut hole met a cinnamon roll, put a ring on it, and had a baby! Be prepared to get addicted and to spend an extra, well worth it, 15 minutes on the elliptical. 

Monkey Bread brings me back to my Bestie used to whip up a similar recipe on Saturday mornings. I am pretty sure we would finish off a whole loaf on our own...those were the days before the sense of guilt about what went into our bodies went up and our metabolism went down. 

Below is my recipe for Crazy Good Monkey Bread!

Serves 4-6ish for breakfast (2-3 if you are not serving it with anything else) and up to 12 if you put it out at a party for an appetizer or as an after dinner treat. To give you a better idea this recipe makes 32 pieces (doughnut hole size).
Prep Time: 20 Minutes
Cook Time: 30-35 Minutes 
Temperature: 370 Degrees
Serve warm 

What You Will Need:

1 Can (16.3 oz) of Pillsbury Grands Flaky Layers Buttermilk Biscuits
Regular Cream Cheese
1/2 TSP Cinnamon
1/4 Cup Salted Butter
1/3 Cup Sugar (I use raw sugar)
2/3 Cup Brown Sugar (don't need to pack it too tightly)
White Chocolate Chips (2-3 per; about 100)
Baking Dish (loaf size) 8.5 x 4.5 x 2.5

Let's Get Started:
  1. Open the can of biscuits and separate them. Then divide each biscuit into 4 quarters. I just tear them is okay if they are not all the exact same size. I usually do one biscuit at a time to save on counter space.
  2. Take each quartered piece and flatten it out to be roundish. Add a dollop of cream cheese and 2-3 white chocolate chips to the center. 
  3. Pinch the sides closed. Then roll the dough in your hands to be round. Make sure there aren't any openings other wise the chocolate and cheese will melt out.
  4. Continue this step until you have 32 dough balls.
  5. Next add the cinnamon and raw sugar to a gallon sized zip lock baggy and mix it up.
  6. Toss all the dough balls into the baggy and shake until they are all covered in the yummy cinnamon sugar concoction. You can also add the balls to the baggy as you go if you want.
  7. Place the dough balls into a greased/oiled baking dish (I use coconut oil spray to coat my dish) and dump the remaining sugar and cinnamon mixture on top. At this time you can also throw in some walnuts mixed into the dough balls throughout. 
  8. Then melt the brown sugar and butter over medium low heat (stirring continuously) until it becomes a caramel-like yumminess.
  9. Pour the sugary caramel concoction all over the dough balls making sure it gets in all the cracks.
  10. Place in the over (uncovered) and bake on 370 for 30-35 minutes or until the dough is golden brown and the caramel is bubbling.
  11. Cool for 10 minutes in the dish.
  12. Dump out on serving plate so the bottom is now on top. 
  13. Serve warm and enjoy by peeling away piece by piece.
Enjoy with coffee!
Merry Christmas, Lovies.


1 comment:

  1. Oh, my teeth hurt just looking at that delicious loaf of goodness! Thanks for sharing!