Friday, August 22, 2014
We just don't do anything normal around here. I planned to make Monkey Bread and asked one of my boys to get the bundt pan. They of course thought I said BUTT pan and thought it was the funniest thing in the world. *roll eyes*. So of course they dubbed this breakfast; Monkey Butt Bread.
Of course everyone loved it and I didn't even get to take a picture of a sliced piece. They dug in right away and this pretty looking cake turned into just crumbs incredibly fast. I think they enjoyed it more because it was called Monkey Butt Bread.
Monkey Butt Bread Recipe
1/2 cup granulated sugar
1 tbsp. cinnamon
2 cans (14 - 16 oz) canned biscuits
1 cup brown sugar
1/2 cup butter (1 stick)
Powdered Sugar Glaze:
2 tbsp. butter, melted
2 cups powdered sugar
1 tsp. vanilla
3 - 4 tbsp. milk
Preheat oven to 350 degrees and grease a 9-10 inch bundt pan. Mix the sugar and cinnamon together in a large zip lock bag. Cut the biscuits in half and then cut each one in half again making quarters.
Place eight to ten biscuit pieces in the sugar cinnamon mixture and shake well making sure all pieces are covered. Arrange biscuit pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan.
In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits making sure to cover all the biscuits with the boiled mixture. Bake for 35 minutes. Let bread cool in pan for 5 - 10 minutes, then turn out onto a plate.
To make the glaze add the melted butter to medium size bowl. Add the powdered sugar, vanilla and milk. Start with 3 tablespoons adding more only if needed. Use a wire whisk to mix the ingredients together. You want a pourable consistency. Drizzle over cool cake.