Monkey Bread has been around since the 1950's and was a favorite in Women's magazines. The Retro Woman would have been flipping through Women's Day over coffee (her housework already done and the roast in the oven, naturally) when she would have stumbled across this recipe. In my imagination, she daintily finishes her coffee and sashays into the kitchen in search of her bunt pan to put this recipe to the test.
I think this is a great recipe for Christmas morning, there is nothing quite like the smell of rising dough and cinnamon to fill the air with holiday goodness. However, this also makes a great dessert and is best eaten still warm!
Preheat oven to 350 degrees
3 cans of buttermilk biscuit dough (NOT GRAND SIZE, NOT FLAKY)
1 Cup of granulated sugar
2-3 teaspoons of cinnamon
2 sticks of butter
1/2 cup of brown sugar (light or dark)
Remove dough from cans and cut into fourths.
In a large baggie or bowl, mix white sugar with cinnamon.
Drop in dough bits and coat in sugar mixture. I separated the dough into 4 piles, adding one at a time and shaking until all dough pieces were in bag and evenly coated.
Pour sugar coated dough evenly into NON-GREASED bunt pan.
In medium saucepan melt butter and brown sugar until combined and all one color.
Pour melted butter mixture over the dough.
Bake in 350 degree oven for 35 minutes. Remove and allow to cool in pan for at least 20 minutes.
Place a plate over the top and then flip plate and pan all together, allow to sit for a few seconds and you will feel the Monkey Bread loosen and fall onto the plate.
It will still be very hot, but will be ready to eat within a few minutes. It really is best served warm and can either be sliced or pulled apart and eaten with your hands.