Monkey Bread, kind of, the Easy Way

The entire Hungryfamily is home to celebrate the presidents, although I am not sure why since most of them have been lying cheating thieves, but I took the chance to make some monkey bread-ish contraption out of refrigerated biscuit dough, melted butter, sugar, cinnamon and vanilla.  While it was not quite as good as the full bundt pan style monkey bread, it was mighty tasty and took all of 5 minutes to make.  And this is a rarity for me, because i raaaaarely do sweets. I also threw in a picture of brown sugar rubbed bacon getting ready to go into the oven. Dammit i should have put the bacon on top of the monkey bread!!!! Well, as they say, hindsight is 20/20 and I’m nearly going blind. Actually, that was Randy Travis.

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5 Comments

Filed under food i've made, pictures, recipes, Uncategorized

5 responses to “Monkey Bread, kind of, the Easy Way

  1. Wow! This looks yummy! I always wondered how this was made. Great pics! Thanks for sharing. 🙂

    • i think traditionally it calls for dough balls dipped in melted butter then tossed in cinnamon sugar into a butterd bundt pan, and some folks putt a simple sugar glaze or even a cream cheese frosting kind of thing for more of a coffee cake feel

  2. “Monkey Bread” is yet another new term for me. so I learned something today!.. these look a bit like cinnamon roll-ups… but whatever you choose to call them they look Yum, severely yummy!
    Whilst I have gathered that “your” biscuit is not a biscuit like I am familiar with (i.e. cookie) I have yet to fathom if they are a kind of bread or more like the item the English call ‘scones”…either way this looks very interesting indeed. ( let’s face it anything sporting a cinnamon/sugar mix as a filling is instantly interesting LOL)
    If I were to try this out then I see several options: croissant dough that comes commercially in a carton tube, (Himself and the kids adore it, I’m not fussed) or bread dough home made, or pastry or maybe a scone mix (scone mix wouldn’t usually stand the process of being rolled flat as according to my NZ Grandma teacher, I should mix scone ingredients lightly and then handle as little as possible so that they don’t loose the air).
    I think that some experimentation may be in order!

    • howdy kiwi…yes in America scones are biscuits and biscuits are cookies..these were Pillsbury natural “scones”, the kind in a tube in the refrigerated section…tradition calls for dough balls to be dipped in melted butter then rolled in cinnamon sugar, then layered in a well buttered bundt pan…bake and then invert and glaze with simple sugar glaze or even a cream cheese frosting if desired, just not too thick that you cannot grab the balls, as it were(snicker snicker, hee hee)…and your nz grandma is correct, biscuit(scone) dough should be handled gently, but if your going to cover it with all the buttery goodness and bake them in layers, the occurring spongy dough soaks up all the butter and flavors and lends to a sticky inside, like the inner rolls of a cinnamon roll…try cutting homemade scone dough into rounds, then chill them and then pat them thin with finger tips…or the traditional dough ball approach would work well with the homemade dough

    • pictures will be mandatory of your expirements of course

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