HAPPY LABOR DAY!!
I'm sure for most of you, today is a holiday. The unofficial "good-bye-to-summer." Although I LOVE the heat & sunshine, there's something very warm and comforting about autumn. The colorful leaves, the warm, woolen sweaters, the beginning of the holiday season....
*contented sigh*
So, to kick this autumnal feel off, I decided to make a big favorite in our home,
"Spiced Monkey Bread!"
*yummy*
You may have heard of "Monkey Bread" or "Plucking Bread," which is a bit like a big, communal cinnamon roll.
Here's a photo of the finished product....
Because this is a great recipe for the holidays (which are right around the corner - yikes!!), I thought I'd share it with you.
I call my version "Spiced Monkey Bread" as I have slightly tweeked the original recipe. Also, in my version, I use the much easier, refrigerated, ready-to-bake biscuits - namely, the Pillsbury brand. You can, however, make your own biscuit dough for this recipe. I will include instructions for homemade dough at the end of this entry.
Preheat oven to 350.
Use 2 Tbs of softened butter to prepare a bundt pan. Coat the pan well as this is a sticky concoction.
Note: When baking, always use butter - never margarine.
Next, place 3 Tbs butter in a small microwaveable bowl & heat until melted. Set aside.
In a medium bowl, mix together 1/2 cup light brown sugar, 1 tsp ground cinnamon, 1/2 tsp allspice, 1/2 tsp ground nutmeg &
1/4 tsp ground cloves. Set aside.
On a large, lightly-floured cutting board, cut each biscuit into fourths, and lightly roll each piece into a ball shape.
Each ball will then be put into the melted butter followed by dredging through the brown sugar mix. Once well-coated, place in the prepared bundt pan, arranging as you go to create a fairly even distribution.
Bake in preheated oven for 30 minutes until the top is a deep brown.
Remove from oven & allow bundt pan to sit for 5 minutes. Take a butter knife and run along the outer and inner edges to help release from the pan. Invert on to a serving plate, and with some good fortune, it will release in one big ring.
Side Note: Occasionally a portion of the ring will be stubborn and refuse to release with the rest of the ring. If this happens, don't fret. The stubborn section can be removed with a butter knife and replaced into the ring. Like putting together a puzzle. :)
While the bread is cooling, whisk 1 Tbs of milk into 2/3 cup of powdered sugar and drizzle over bread. Serve immediately with hot coffee.
(Okay, so the coffee is only a suggestion. But those wonderfully warm, sugary, spicy bites are just wonderful for dunking in coffee.)
Enjoy a little foretaste of the holidays!
*Note - 1/2 cup chopped pecans is a wonderful addition to this recipe. Sprinkle a few in the bottom of the prepared bundt pan prior to adding any biscuits. Then sprinkle throughout while adding the biscuits.
If you have any variations on this recipe, please share!!
Huggz to you all!!
Allie <3
Recipe listed below for an easy "copy, paste & print."
Spiced Monkey Bread
2 Tbs softened butter for bundt pan prep.
1 can refrigerated biscuits
3 Tbs butter melted
1/2 cup light brown sugar
1 tsp ground cinnamon
1/2 tsp allspice
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2/3 cup powdered sugar
1 Tbs milk
*optional - 1/2 cup chopped pecans
Preheat oven to 350. Use 2 Tbs of softened butter to prepare a bundt pan. Place 3 Tbs butter in a small microwaveable bowl & heat until melted. Set aside.
In a medium bowl, mix together brown sugar and spices.
Set aside.
Place each ball into the melted butter followed by dredging through the brown sugar mix. Once well-coated, place in the prepared bundt pan, arranging evenly.
Bake in preheated oven for 30 minutes until the top is a deep brown.
Remove from oven & allow to sit for 5 minutes. Use a butter knife to run along the outer and inner edges to help release from the pan. Invert on to a serving plate.
While the bread is cooling, whisk together 1 Tbs of milk and 2/3 cup of powdered sugar. Drizzle over bread. Serve immediately.
