Monkey See, Monkey Do
Monday, February 01, 2016
Monkey pull apart bread is a recipe I stumble across more times than I can count, yet I've never made it... mostly because it looks so complicated and I never take the time to actually read through the recipe. Good news all around though, it's extremely easy to make, 100% fool proof and it's pretty much a dream come true with bread, cinnamon, sugar and butter being the only ingredients. Need I say more?
The recipe I used was from Betty Crocker, but the others I looked at were honestly so similar you'll be good with any recipe you use!
Here's what you'll need
- Bunt Pan
- 2/3 cup sugar
- 2 tsp cinnamon
- 1 cup brown sugar
- 10 tbsp butter @ room temperature
-3 or 4 tubes of Pillsbury Country Biscuits
I thought about making the dough from scratch, but that was extremely short lived when I realized how much easier this would be if I just used the pre made dough.
Pre-heat your oven to 350 and grease your bunt pan. I used butter for this, but PAM cooking spray works just as well. Pour the sugar and cinnamon into a large freezer bag and shake until it's combined. The dough comes in rounds already, but you're going to need to cut them into quarters. Once it's cut, toss all the pieces into the cinnamon sugar mixture and shake it around until all the pieces are fully coated.
Now taking the bunt pan, place the sugary bits of dough into the bottom layering it up as you go. Put this aside for a bit and grab a medium saucepan. Take the brown sugar and butter and slowly heat them up. Because this is a pure sugar mixture, it can burn super easily so make sure you are constantly stirring it and turning up the heat slowly. I took it off the heat when there were a few bubbles in the mixture and it was caramel in color. When you're happy with the mixture, take the saucepan over to the bunt pan and pour it evenly over the entire thing making sure all the dough bits are covered.
Now taking the bunt pan, place the sugary bits of dough into the bottom layering it up as you go. Put this aside for a bit and grab a medium saucepan. Take the brown sugar and butter and slowly heat them up. Because this is a pure sugar mixture, it can burn super easily so make sure you are constantly stirring it and turning up the heat slowly. I took it off the heat when there were a few bubbles in the mixture and it was caramel in color. When you're happy with the mixture, take the saucepan over to the bunt pan and pour it evenly over the entire thing making sure all the dough bits are covered.
Place on the middle rack in your oven and cook for about 30 minutes. You'll know it's ready when exposed dough starts getting golden brown. Once it's ready to come out, let it sit for 5 minutes and then turn upside down onto a serving plate to devour!
Is this healthy? Absolutely not. Should you still stuff your face with it? That's not even a question I'm going to answer.
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