Homemade Monkey Bread
Sweet and Delicious
If you are here then you might be familiar with the Monkey Bread recipe that requires three tubes of ready made biscuits to make it. While this is incredibly convenient the regular cost is well over $10 for a treat that is overly sweet and doesn't last long.
Here is a homemade version that uses standard ingredients from your pantry and fridge. It is still sweet, it still pulls apart, and it still disappears quickly but the upside is it costs less and is made with more love.
Ingredients
- 1/2 cup granulated white sugar
- 1 teaspoon of cinnamon
- 4 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup margarine/butter
- 1 1/4 cup buttermilk
- 1/2 cup butter
- 1 cup brown sugar
Directions
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In a small deep bowl combine granulated sugar and cinnamon really well and set within reach of work station.
In an extra large bowl combine flour, baking powder, baking soda, and salt. With a pastry blender combine margarine until flour mixture is crumbly. With a large wooden spoon mix in buttermilk until just combined. Knead dough in bowl with one hand for about 10 to 15 repetitions. Don't over knead.
Lightly grease a Bundt cake pan or a fluted tube pan and have within reach of work station.
Cut dough in two and set one half aside. Roll one of the halves into a long tube. Slice it lengthwise making two long pieces. Cut into one inch bits. Roll four to five bits at a time into the sugar and cinnamon mixture then plop into cake pan. Continue in this manner until all of the dough has been coated and positioned evenly around tube in cake pan.
Melt butter and brown sugar in a small saucepan on medium-low heat. Keep stirring to prevent it from burning. When sugar has melted spoon over the one inch bits in the cake pan.
Bake at 350 degrees F for about twenty-five minutes. When done I use an oven safe dish and flip the cake onto it. I find letting it sit in the pan for more than a few minutes prevents it from coming out in one piece. Be careful, use mitts.
The monkey bread is best served warm. It can be pulled apart in pieces or cut into sections with a knife. I won't bother giving you storage recommendations because it won't be around that long.
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Ingredients
- 1/2 cup granulated white sugar
- 1 teaspoon of cinnamon
- 4 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup margarine/butter
- 1 1/4 cup buttermilk
- 1/2 cup butter
- 1 cup brown sugar
Instructions
- In a small deep bowl combine granulated sugar and cinnamon really well and set within reach of work station.
- In an extra large bowl combine flour, baking powder, baking soda, and salt. With a pastry blender combine margarine until flour mixture is crumbly. With a large wooden spoon mix in buttermilk until just combined. Knead dough in bowl with one hand for about 10 to 15 repetitions. Don't over knead.
- Lightly grease a Bundt cake pan or a fluted tube pan and have within reach of work station.
- Cut dough in two and set one half aside. Roll one of the halves into a long tube. Slice it lengthwise making two long pieces. Cut into one inch bits. Roll four to five bits at a time into the sugar and cinnamon mixture then plop into cake pan. Continue in this manner until all of the dough has been coated and positioned evenly around tube in cake pan.
- Melt butter and brown sugar in a small saucepan on medium-low heat. Keep stirring to prevent it from burning. When sugar has melted spoon over the one inch bits in the cake pan.
- Bake at 350 degrees F for about twenty-five minutes. When done I use an oven safe dish and flip the cake onto it. I find letting it sit in the pan for more than a few minutes prevents it from coming out in one piece. Be careful, use mitts.
- The monkey bread is best served warm. It can be pulled apart in pieces or cut into sections with a knife. I won't bother giving you storage recommendations because it won't be around that long.
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