Monkey Bread

Starting with biscuit dough from the shop, this simple monkey bread recipe is made. It is baked until it is perfectly gooey and covered in cinnamon sugar and butter.

Ingredients :

• 100g (half a cup) of granulated sugar

• 2 tablespoons of cinnamon powder

• Dough for two (16.3 ounce) cans of buttermilk biscuits (not flaky)

• 170g of unsalted butter in addition to enough for the Bundt pan, or 3/4 cup

• 3/4 cup (160g) (160g) sugar, light brown, in bags

• Vanilla extract, 1 teaspoon

STEPS :

     1. 350 degrees Fahrenheit in the oven :

Butter or nonstick baking spray should be used extensively to grease a 12-cup Bundt pan. Leave it alone.

     2. Make the biscuit dough with cinnamon, sugar, and butter :

Combine the cinnamon and granulated sugar in a big bowl.

Cut each biscuit into 6 pieces of a consistent size after dividing the dough into two portions.

     3. Coat the cookie dough :

Use your hands to evenly distribute the cinnamon sugar on all of the biscuit pieces after adding them to the bowl of cinnamon sugar. Spread the dough that has been dusted with cinnamon sugar evenly throughout the Bundt pan that has been preheated.

     4. Melt the brown sugar and butter :

Melt the butter and brown sugar in a small saucepan over medium heat. Cook while stirring for a few minutes, or until everything is mixed and smooth. Add the vanilla essence after taking the butter mixture off the heat. Pour the butter mixture over the dough in an even layer.

     5. Bake :

Bake for 35 minutes, or until the caramel coating starts to bubble around the pan's edges and the top is golden brown.

     6. Cool :

After taking the monkey bread out of the oven, let it cool for about 10 minutes in the pan on a wire rack. With a spatula or butter knife, loosen the sides. Over the pan, invert a large round plate or platter. Next, carefully turn the pan over. The pan can be covered in dough fragments. That's alright! Simply take them out and re-insert them into the monkey bread. Serve hot.

On the day it is cooked, monkey bread is best enjoyed warm. Any leftovers can be kept sealed for one day at room temperature or for up to four days in the refrigerator. You can reheat the monkey bread in a 300°F oven until it is warm to the touch, or you can microwave individual servings.

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