Monkey Bread

This is simply my biscuit and my cinnamon roll sauce recipes combined, but it is so yummy.

5 from 1 vote

Course: Breakfast

Cuisine: American

Author: Abigail

Servings: 8

Prep Time 30

Cook Time 25

Print Recipe

Equipment

1 bundt or loaf pan (I would recommend doubling this recipe if you use a bundt pan.)

Ingredients

Sauce:

½ cup brown sugar (packed)
4 Tbsp butter
1 Tbsp corn syrup (*see note below)

Dough:

2 cups all purpose flour
2 tsp white sugar
4 tsp baking powder
1 tsp salt
½ cup shortening (Crisco or butter)
¾ cup milk

Cinnamon Sugar Mixture: (This is an approximate measurement)

¼ cup cinnamon
2 Tbsp white sugar

Instructions:

Preheat oven to 450° and grease a bundt pan or a loaf pan. (I would recommend doubling the recipe if you use a bundt pan.)

Sauce: Prepare the sauce and set it aside to cool while you make the dough.

In a saucepan over medium heat, melt the butter and brown sugar, stirring frequently.
When it is melted, add the corn syrup and allow to bubble until the brown sugar is no longer crystallized at all.
Set aside to cool.

Cinnamon Sugar Mixture:

In a small bowl, combine the cinnamon and sugar. Set aside.

Dough:

In a medium bowl, sift together the flour, sugar, baking powder, and salt.
Cut in the shortening using a pastry blender (or pulling 2 table knives through the dough in opposite directions), until the mixture looks like fine crumbs.
Stir in the milk until the dough leaves the side of the bowl (the dough will be soft and sticky).
*When you work with the dough, you'll have to mold it a little, but try to not work with it too much. It will all bake together, so you really won't notice if you made nice balls or not.*
Break off bite-sized chunks of dough, roll in the cinnamon sugar mixture, then pile them up in the greased bundt or loaf pan.
Pour the caramel sauce evenly over everything.
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Allow to cool for a few minutes then flip the pan over onto a plate.

Notes:

*Corn syrup keeps the sauce from crystallizing, but if you don't have corn syrup, you can replace it with 3/4 water and 1/4 lemon juice or white vinegar. So for 1 Tbsp corn syrup, you would use 2 1/4 tsp water and 3/4 tsp vinegar or lemon juice. (sounds weird, but you don't taste it at all if you only use that much.)