Monkey Bread

 
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!

Monkey Bread

Ingredients:

• 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

Directions:

Preheat oven for 375 °F.

Melt margarine or butter.

Sprinkle 1/4 cup pecans in the bottom of a well greased Bundt pan.

Add remaining nuts, brown sugar, water, 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.

Repeat layers.

Bake at 375 °F for 25 minutes.