By the end of the work week I am tired of the cereal bars and coffee that I eat for breakfast every morning so on the weekends we come up with simple delicious breakfast alternatives. Today we made my favorite childhood breakfast, Monkey Bread. It has the satisfying taste of cinnamon rolls, but is much easier to make. We came up with a fast system for two people, one is the shaker and the other is the slicer.
Monkey Bread
Original recipe serves 6-8.
3 cans of biscuits
½ cup of margarine
¾ cup of brown sugar
1 cup of sugar
3 tablespoons of cinnamon
1 teaspoon of vanilla
- Grease a bundt pan and pre-heat oven to 350 degrees.
- Add sugar and cinnamon to a quart size Ziploc bag. Slice biscuits into eighths and add to Ziploc bag in small batches.
- Seal bag and shake to coat biscuit pieces in sugar and cinnamon. Spread coated biscuit pieces evenly into bundt pan. Repeat until all the biscuit pieces are layered into the pan.
- Melt butter in a saucepan over medium heat.
- Add brown sugar and vanilla, stirring frequently until becoming a caramel like sauce. Pour caramel sauce evenly over biscuit pieces.
- Bake for 20-25 minutes or until toothpick can be inserted and come out clean. Remove from oven and allow five minutes to cool.
- Flip bundt pan over onto plate, removing Monkey Bread from the pan, and serve.
Hungry Monkey
H&M
