Monkey see — Monkey do! I have always always always loved monkey bread. I remember having this as a special treat on Christmas morning and it was always the perfect breakfast. So for our 5-year anniversary this year I decided to make this breakfast for my husband and I! I thought this Granny’s Monkey Bread from Self Proclaimed Foodie sounded amazing! So today is my review of this recipe. Please note the original recipe is linked below for your reference.
Overall Review: 3/5
Before I get to the ingredients and instructions based on my experience, I did want to go over my review of this recipe. I personally think this turns out a bit more ‘buttery’ than I would like. It was still really good and tasty, especially right out of the oven. But the butter taste is pretty overwhelming. I did post all the pictures from my experience so you can see the steps and how everything turned out. I definitely will try another monkey bread recipe in the future! If you have a good Monkey Bread recipe I should try let me know if the comments!
Granny’s Monkey Bread Review
- 24 ounces Buttermilk Biscuits
- 1 cup Sugar
- 2 tsps Cinnamon
- 1 cup Butter
- 1/2 cup Brown Sugar
- Preheat the oven to 350 degrees
- Cut the biscuits into sections of 4. Kitchen scissors are easier to cut if you have them!
- Combine one cup of sugar and 2 tsps cinnamon in a bowl
- Toss the cut biscuits in the sugar/cinnamon mixture — I had to do them in small groups to make sure they all got an even coating.
- Once you have the pieces coated in the sugar/cinnamon mixture– carefully place them in the bundt pan
- In a small saucepan place the remaining sugar/cinnamon mixture. Its supposed to be about a cup, if it doesn't fill a full cup I would personally add more to make sure you have a full cup
- Add 1 cup(2 sticks) of butter to the saucepan
- Let the ingredients melt together — I whisked them to get it to the right consistency
- Pour this on top of the biscuits in the bundt pan. Try to make it as even as possible
- Place in the oven for about 12-14 minutes until golden brown and no doughy butter comes out when you put a knife in it.
- Flip the bundt pan on a plate and serve!