Monkey Bread

I'm sympathetic to a monkey's plight in life. They are hairy and have to endure onlookers' mimicking and mocking, all the while being caged in a zoo.

But they're just so dang adorable.

I mean, I could just take this one home with me.

So it was only natural that when I was introduced to monkey bread-the perfect breakfast, dessert, or coffee companion-I absolutely had to try it.

It turned out to be pretty much the best, most complicated-looking (but not complicated at all) dish I've made in a long time. Also, in case you were wondering, the reactions from my family were...


"Kill me now."

"I have never tasted anything so good in my life."

Just in case you needed convincing.


  • 3 cans original biscuits
  • 1 1/2 cups sugar
  • 5 teaspoons cinnamon
  • Large Ziploc bag
  • 2 sticks butter
  • 1 cup brown sugar
  • 1 tsp vanilla extract

First grab 3 cans of original biscuit. Do not get the flaky kind-it's something you'll come to regret. Or so I'm told. Lay them out on a cutting board. Cut them up like you would a pizza (into 8 pieces). You will have many many pieces. That's a good thing. Mine have weird little yellow flakes, which is apparently butter. This is good news!

Fill a large ziploc bag with 1 1/2 cups sugar and about 5 teaspoons of cinnamon. Shake it up and add the biscuit pieces. Zip it back up and shake well until they're thoroughly coated.

Spray a bundt cake pan and throw 'em in there. Now it's time to start the caramel sauce (pronounced ca-r-a-mel). NOT carmel.

Melt 2 sticks of non-salted butter over medium high heat and add 1 cup of brown sugar and the vanilla.

Now take my word for it and use a whisk, NOT a spoon. It seriously cuts a ton of time off this step if you use the whisk.

Go ahead and pour the goodness over the biscuity cinnamony sugary chunks. Now let all the guilt leave your body. It's monkey bread. It's a part of nature. It's going to look like they're drowning. Don't try to save them. It's their destiny to die this phenomenal death.

Throw it in the oven at 350 degrees for about 30 minutes. Keep an eye on it as every oven is different and it might take more or less time.

Let it cool about 20 minutes and flip it onto a plate. Serve with coffee, ice cream, or as a warm breakfast.

Come on, people. We eat donuts and chocolate muffins in this country for breakfast. Surely this should get the stamp of approval.

**This dessert has been approved by Tim**

Enjoy all!


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