Today is the day to share one of my mom's most loved recipes. More times than not, when my brothers and I go back home, my mom always treats us with "monkey bread" for a special breakfast, and we love it! It's become a New Year's Day favorite, and it was also one of the first things I ever made for Kevin to win him over!
Now, while he and I are in our pre-kid days, we occasionally have the joy of babysitting some delightful kids from different families we love, and who are great examples for us when it comes to how to lead and grow a godly family. Monkey Bread has become a fun favorite for the times we get to do this. This weekend was one of those times, so this morning was blessed with the cinnamon scent we have come to know and love.
If you've never made it before, grab the ingredients and begin to bless your family with this delightful deliciousness!
4 cans Pillsbury buttermilk biscuits
1 cup sugar
1 Tbsp cinnamon
1 cup brown sugar
1 stick of butter
1 tsp vanilla
1 bundt pan
Cut all of the biscuits into 4 pieces each.
Next, mix the sugar with the cinnamon, then roll each biscuit piece in the mixture. Place the sugar-coated pieces in a bundt pan sprayed with non-stick spray.
Here's Abby and Emily doing a super great job of making their first monkey bread!
After all of the pieces are evenly placed in the bundt pan, cook 1 stick of butter and 1 cup of brown sugar in a pan over medium heat, until it is melted and comes to a light boil. When it does come to a boil, remove it from the heat and add 1 tsp of vanilla.
Pour the brown sugar mixture evenly over the sugared biscuit pieces in the bundt pan. (I don't know how I forgot to take a picture of this part, but I did! :] )
Bake it in an oven preheated to 350 degrees, until it puffs up and looks like this. Next, invert it onto a plate or round tray and enjoy! Yum!