Monkey Bread! Monkey Bread!

Well, our beautiful weather lasted just one day but that’s okay.  It’s going to rain tonight and most of tomorrow but notice that I said RAIN and not SNOW.  That right there just makes my feet do the happy dance. 

Just got back from church.  It was one of those messages where you had to pay attention to every word because it was very cerebral and deep and one abberant thought and you’d be lost in the woods for the remainder of the sermon.  That’s okay, though, I like that kind!

Now I’m home and got awhile to go before bed so I’m making MONKEY BREAD!  Is there anything in this entire world better than monkey bread?  I don’t think there is!  If you’ve never eaten monkey bread, oh you poor, poor soul.  If you’ve eaten it but forgot about the joy and wonder that is monkey bread, oh you poor dear soul!  If, like me, your every waking thought revolves around when you can next make and EAT monkey bread then you’re my kinda gal.  Or guy.  Or whatnot. 

I’ve tried about three or four different recipes for this and found one I like best.  Most people make it in a bundt pan but if you don’t have one of those fancy schmancy things, go with two non-stick loaf pans.  Now get ready for a little cinnamon sugar happiness!

Monkey Bread (recipe from www.cooks.com)

3 packages of buttermilk biscuits in the tube

1 c. sugar, divided

2 tsp. cinnamon

1 c. butter

1/2 c. brown sugar

Open the three packages of biscuits and cut them with a knife into four pieces.  (Cut each one in half and then cut the halves in half.)  Mix 1 c. sugar and 2 tsps. of cinnamon together.  Drop the little baby biscuit pieces into the cinnamon sugar and roll around until covered.  I usually keep a plate or bowl handy to throw the rolled ones on until they are all done being coated in that sugary goodness. 

While you are doing that, put a small saucepan on the burner and turn it to medium.  Add the 2 sticks (1 c.) of butter and let that start to melt while you finish rolling the biscuits.  Also, get that oven preheated to 350 f. 

I like to lay my biscuit pieces in layers and then drizzle some of the magical caramel sauce over each layer but you can also just dump them all in the pan(s) and drizzle it on top and hope it all goes down between the layers.  If using the two loaf pans, I place a single layer down in each (this should use up about half your rolled pieces between the two pans) then I drizzle the ooey gooey stuff, then add the other half of the biscuits and then drizzle all the rest of the ooey gooey stuff on top.  One thing to remember about monkey bread is that the biscuits are going to expand – a LOT.  You never want to fill the pan more than half full and you don’t want to squish the pieces down tight to cover all the holes.  Leave it loose and don’t worry about little holes…believe me…they’ll get filled in. 

So, now that the butter is melted, take 1/2 c. of the cinnamon sugar that you were rolling the biscuits in and dump that in the pan along with the 1/2 c. of brown sugar.  Now stir over medium heat just until it comes to the boil.  As soon as it does, turn off the heat and take it off the stove. 

With one layer of biscuits down in each pan, drizzle some of the mixture over the top (you don’t have to cover every square inch, just get some in there.)  Then, add the second layer of biscuits and drizzle the rest of the sacred caramely goodness over the second layer. 

BE VERY CAREFUL NOT TO TOUCH THE HOT SUGAR MIXTURE AND DO NOT LET SMALL CHILDREN HANG AROUND WHILE YOU’RE DOING THIS! 

And for heaven’s sake, no matter HOW good it looks and smells don’t stick your finger in there and try to taste it.  Your finger will melt right off and ruin that ooey gooey wonderful goodness. 

Okay, ready?  Got the biscuits covered with the caramely stuff?  Throw the pans in the oven for 28-30 minutes and hold on to your sanity because after about fifteen minutes its going to smell like you died and went to heaven and you can’t sneak a bite or…or…

REMEMBER!  YOUR FINGER WILL FALL OFF!

When eternity passes and they are FINALLY done, take them out of the oven and let them cool for a few minutes.  You want to get them out of the pan before they totally harden but not before they’ve cooled off a bit so stay close and get ready.  I usually leave my oven mitts on just in case some of the hot sugary stuff leaks out – better to do laundry than to have your finger burn off.  RIGHT?  Right!

Now, pull the little pieces of biscuits off one at a time and plop them in your mouth and taste what surely God eats for breakfast every day.  Oh my.  Oh my, oh my, oh my.  Pray for restraint.  Pray for seconds.  Pray that your butt doesn’t grow as big as the biscuits did inisde that pan!

Now go away.  I’ve got some monkey bread to eat!