Monkey bread is one of those classic, terrible for you breakfast delights that is required from time to time. Loaded with butter, sugar, more sugar and a dash of cinnamon, this breakfast goes straight to your hips. But it is totally worth it.
Now there are the low-fat versions that call for maple syrup and splenda. But there are two issues with the low-fat version:
a) I do not like maple syrup (much to my Canadian husbands' disappointment).
b) Go big or go home.
This is a breakfast that I like to go big on. So we do...and make up by having a salad for lunch.
Other issues arise from the classic monkey bread recipe. Mainly, the fact that it makes enough to feed a small army if you're living in a two person household. I do like the occasional indulgence, but when it lingers for a week, it is no longer an occasion.
I am personally a big fan of the monkey bread muffins. More area for the crusty goodness which I always want more of when it comes to monkey bread and pie. However, the hubs is a big fan of the classic loaf for the slightly undercooked goodness found in the middle. To get that, you usually need 2-3 cans of buttermilk biscuits and a bundt pan. But that is way more than we need. So I made a loaf. One can, 3-4 servings, much better for a two person household.
This is such an easy recipe, it's great to do with kids (I taught 3-year olds....trust me, I know which recipes works and which don't). Just dice, toss, pour and bake. Easy peasy.
And you kind of can't mess it up. Uncooked, they are un-golden and un-puffy.
Bake until golden and puffy. So easy.
Let them chill while you finish frying up some bacon and eggs, and then invert onto a plate.
Monkey Loaf (4 servings)
- 1 can Grands or faux-Grands Buttermilk Biscuits (not the flakey variety)
- 1/3 c granulated sugar
- 1 tsp cinnamon
- 1/4 c walnuts (optional)
- 7 tbs butter
- 2 tbs brown sugar (dark is great!)
Preheat the oven to 350 degrees. Pop your biscuit tin and cut each pre-form dough disk into quarters. Combine granulated sugar and cinnamon in a large ziplock bag and mix together well. Add the dough balls and toss until evenly coated (great kid step!)
Spray a bread pan with nonstick and distribute walnuts across the bottom. Remove the dough balls from the ziplock bag and spread evenly in the pan. You can add the remaining cinnamon and sugar by sprinkling over the top or leave it aside for a less cinnamon-y taste.
Melt butter in the microwave. Add the brown sugar and whisk for about a minute, until very well combined (another great kid step...they have endurance, those lil' guys!). Pour over the dough balls. Place pan in oven and bake for 25 minutes, until top is golden and puffy. Remove and set aside to cool for 10 minutes. To serve, invert onto a plate and go to town.
Great size for two. And just a little left over!