So several things that I am prejudging myself on here.
First, I try to avoid making recipes that have an animal in the name. Like, duh.
Second, I don’t like recipes whose consumption method is prime for hand contamination. I’d rather not get Ebola or a tapeworm, thankyouverymuch.
And third, I canNOT stand Sandra Lee, so anything that resembles a recipe she would feature on “Semi Homemade” makes me want vomit. Do you think she “tablescapes” the governor’s mansion?
But I will make an exception for monkey bread. Because it is delicious.
And I made it in mini, individualized portions, which eliminated issue 2 above. And…I can always mitigate issues #1 and #3 with a large glass of wine. Just like Sandra Lee would do.
Monkey bread is super easy and super delicious. It’s five ingredients. The recipe calls for sugar, cinnamon, brown sugar, and butter. Plus Pillsbury biscuits.
Like I said. Start with these, semi-homemade.
Then you chop the biscuits into 6 pieces each, and toss with sugar & cinnamon.
Press the pieces together into the pan.
Glaze with melted brown sugar and butter.
And bake.
Omfg yum.
I used a mini-bundt pan for this monkey cake, but you could easily use a large muffin tin as well.
Mini Monkey Bread Recipe:
1 can Pillsbury Grands Buttermilk Biscuits
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup firmly packed brown sugar
3/8 cup unsalted butter, melted
Preheat oven to 350F. Cut the uncooked biscuits into 6-8 pieces. Mix together the sugar and cinnamon, and toss with the biscuit pieces. Press biscuit pieces into lightly greased pan, about 5-6 pieces per tin. Mix together melted butter and brown sugar, and pour over biscuits in pan. Bake for 25 minutes. Let cool 5-10 minutes in pan, and then remove.
For a full-size monkey cake recipe, visit the Pillsbury recipe page.
cakerypapery 