Monkey Bread


When you don’t have kids, it’s kind of difficult to estimate what a “kid friendly” recipe is – is it something that’s easy for kids to make? Is it something that most kids would like to eat? So when I was brainstorming on what to make, I thought back to my first home ec class in 7th grade, where we made a version of this. So simple to make, and so delicious.

What makes this version special is using salted butter instead of margarine. It gives the finished dessert a salted caramel flavor that totally rocks. I’m submitting this recipe to be part of this week’s Kids Cooking Thursday event.

Monkey Bread

Monkey Bread
recipe adapted slightly from Recipezaar

4 (7.5 oz) packages refrigerated buttermilk biscuits
1/2 c. granulated sugar
1 tbsp. cinnamon
1 c. salted butter
1 c. brown sugar
2 tsp. water
1/2 c. walnuts

Preheat oven to 350. Place nuts onto bottom of greased Bundt pan. Quarter biscuits, roll in cinnamon and granulated sugar that has been mixed together. Place loosely in pan.

Melt butter, brown sugar and water, boil for 2 minutes (until it has a nice caramel consistency) and pour over biscuits. Bake for 25 minutes, and unmold 1-2 minutes after removing from oven.

To serve, do not cut with a knife – pull apart small pieces with fingers.

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