A Christmas Tradition

At our house, it wouldn't be Christmas without Monkey Bread for breakfast.  This year Katherine asked me to share the recipe with Colby's mom.  I told her there's really not a recipe so much as a suggestion.  Here then is the suggestion, complete with photos to guide you (and Colby's mom) along the way.

This is what you will need:

3 cans of buttermilk biscuits (any brand)

1 cup granulated sugar

2 -3 Tbsp. (or more) cinnamon

1 stick butter, melted

1 cup (or more) brown sugar

Put your granulated sugar and cinnamon in a gallon Ziploc bag.  You could use a bowl if you wanted to, but the bag is easy and disposable.

Shake it up well.  We like lots of cinnamon - you can use however much you like.  I love Pampered Chef Korintje Cinnamon, but use whatever you have. Now unroll your biscuits.  These are from Aldi and they work just as well as the name brand ones. If you are Katherine, jump in startled surprise every time you pop a can open.  Cut each biscuit into quarters.  We like to use our Pampered Chef scissors for this.

Drop the biscuit pieces into the bag of cinnamon sugar and give them a good shake, coating each piece thoroughly.  Then, pile all of the pieces into your Bundt pan.  (If you do not have a non-stick pan, you'll want to spray it with Pam first).  When you are through, it should look like this:

I sprinkled some of the leftover cinnamon sugar on top.

Now you're ready to make what my husband likes to call sludge.  Melt a stick of butter (yes, a whole stick) and stir in about a cup of brown sugar.

 I say "about" a cup because I really have never measured it.  You'll want to keep adding and stirring until it looks like this:

Now, spoon your sludge all over the biscuit pieces in the Bundt pan.  It should look like this when you are through:

At this point, you can either bake your monkey bread or cover it with plastic wrap and refrigerate it over night.  That's what we do - it lets us get to the presents faster on Christmas morning.

Bake the bread at whatever temperature is specified on the biscuit can for about 25-30 minutes.  Check the pieces with a fork to be sure that they are cooked through.  (Check one just under the top layer)

Unmold onto a plate to serve, and you will see something like this:

You could easily add nuts to this recipe if you wanted to, but Katherine and David prefer it without, so that's the way we do it.  This bread is delicious with a big cup of coffee or a big glass of cold milk.  The leftovers (if there are any) can be microwaved for 15-20 seconds, and they'll be as good as when they were first baked.

Enjoy!