Monkey Bread for Dessert
I Don't Know Why It's Called Monkey Bread!
My wife makes one of these cakes in a Bundt pan every Christmas for me to take to the office. It lasts less than 15 minutes from the time it is put on the company kitchen table until the last crumb disappears and leaves everyone in the office smiling with sugary Christmas cheer. I recommend this one for everyone who isn't diabetic.
4 cans refrigerated biscuits
1/2 cup sugar
1 stick margarine
1 cup brown sugar
3 teaspoons cinnamon
Open each biscuit can. Pull apart the individual biscuits. Quarter each biscuit. Combine white sugar and cinnamon in a large mixing bowl. Add a few pieces of biscuit at a time. Pile up sugared biscuit pieces in a well greased Bundt or tube pan. Boil the brown sugar and butter until the sugar is dissolved. Pour hot syrup over the biscuits in the pan. Bake at 350 degrees for 34-40 minutes. Guard until cooled or family or friends will burn themselves stealing bits of overly hot dessert.
A note to the overly fussy: Monkey Bread is to be pulled apart and eaten by hand in all its sticky, sugary goodness. It is not to be cut apart with a knife and eaten with a fork. Unleash your inner barbarian and eat this with your fingers.
Again, I don't know why it is called "Monkey Bread." However, I do know that you must never, never, ever refer to this as "Monkey Balls" instead. Do that and you'll discover the one thing that might leave you with leftover dessert.
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