In our family, it is a tradition to make monkey bread at Christmas. I don’t know why. We just do.
But there is one small problem.
I’ve never been able to get it to turn out right. At all. In fact, it usually ends up as an overflowing volcano of caramel that falls onto the bottom of the oven and starts burning with enough smoke so that you have to open the entire house up even though it is 20 degrees outside and snowing.
And I am not the only one. My sister took a picture of her attempt this past Christmas:
Unfortunately, monkey bread is one of those things that I love to have once and a while as a special treat to satisfy my intense sweet tooth. But, it is labor intensive and time intensive with all the rising and whatnot, and then it only turns out badly in the end.
So, I was very excited when I came across a recipe for individual monkey breads at A Southern Fairytale.
I tried it.
I ate it anyway and it was really good. Really. Good.
So, I modified it a bit and tried again.
And it was pure heaven.
It did not even overflow. Not once! (We have since made it quite a few times…I guess catching up for all those mishaps from times before )
2 cans (10 count) buttermilk biscuits
2 cups sugar*
2 tbsp cinnamon*
2 sticks butter
2 tbsp vanilla
1/2 cup brown sugar
Preheat oven to 350. Cut each biscuit into quarters (I used a pair of kitchen shears for this…super easy). Put sugar and cinnamon in a large ziploc bag and mix (*I found that this mix lasts for a little more than three batches of monkey bread…ask me how I know…so keep this for use in the future!). Add the cut up biscuits and shake until coated. Scoop biscuits out of cinnamon sugar mixture and place in the bottom of a 9×13 rectangle baking pan. Melt the butter, vanilla, and brown sugar over medium-low heat until fully melted and sugar has dissolved (stir frequently). Pour over the biscuits in the baker. Bake 20-25 minutes, and turn out onto a platter immediately (make sure you scrape out any caramel goodness that has been left behind). Enjoy!
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This post is being shared at:
Tasty Tuesday @ 33 Shades of Green
Tasty Tuesday @ Beauty and Bedlam