I’ve mentioned before that I enjoy baking for our students at the school of preaching. Every few weeks, I show up after chapel service with muffins, cinnamon rolls, or some other goodie. This week, I made Monkey Bread. This is a super simple recipe that I got from my sister many years ago. Store bought canned biscuits make this very quick & easy. I found out when I made it this time, that it can be assembled the night before and baked in the morning.
A tube type pan or Bundt cake pan works best for this recipe. On this particular occasion when I made this, I made two of them so that I’d have plenty for the students. Evidently I didn’t spray my pan well enough, because it is supposed to be able to come out of the pan and remain in a tube shape. This time mine did not! I was rushing, trying to get kids to school on time, and get the bread plated. Mine fell into a LOT of pieces! I didn’t want to serve the mess that I’d made, so I improvised. I took both batches, put the ugly pieces on the bottom, the nicer looking pieces on the top and used the extra syrupy goo with nuts to spoon around the top! I don’t think any of the students noticed or cared. It tasted just as good as always!
- 1/2 cup butter or margarine
- 1/2 cup chopped pecans
- 1 cup brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons water
- 2 cans refrigerated biscuits
- 8 ounces cream cheese
Preheat oven for 375 °F.
Melt margarine or butter.
Sprinkle 1/4 cup pecans in the bottom of a well greased Bundt pan.
Add brown sugar, water, remaining pecans and cinnamon to melted margarine/butter.
Lightly boil 2 minutes.
Cut biscuits in half and cut cream cheese into 40 pieces.
Flatten the biscuit half and shape into a ball around a piece of cream cheese.
Place 20 balls in pan and drizzle with half the caramel sauce.
Bake at 375 °F for 25 minutes.