Monkey Bread

Ever had a cinnamon roll? What about a McDonald’s Cinna-Melt? Well, this is better than both of those. Monkey Bread is a southern food that is often served sweet (but it definitely doesn’t have to be! Garlic Parmesan Monkey bread is pretty good too!) You can make the dough from scratch, but refrigerated biscuit dough works just as well. You can adjust the levels of maple syrup and molasses in this recipe for a sweeter or less sweet version. Eat your Monkey Bread for breakfast then snack on the leftovers all day. This crowd pleaser is best the same day that it is prepared.

Ingredients
2 7.5 oz cans refrigerated biscuit dough
1 cup brown sugar, loosely packed
2 teaspoons cinnamon
½ – 1 teaspoon nutmeg, depending on personal preference- I only use a little
½ cup butter, melted
¼ cup molasses
¼ maple syrup
½ cup toasted nuts, any variety- I used walnuts

Preheat the oven to 350 degrees, and grease a 1 or 1.5 quart baking dish. Mix together the sugar, cinnamon, and nutmeg. Divide each biscuit into quarters, and roll each quarter into a ball. Then dip the biscuits into the melted butter and roll in the sugar mixture until completely covered. Arrange the biscuits side-by-side in your baking dish. Once you have finished the first layer, place the remaining biscuits on top in as many additional layers as necessary. After you finish arranging the biscuits, pour the toasted nuts, maple syrup, and molasses over the dough. Bake for 25-35 minutes, or until golden brown. Allow the bread to cool for one or two minutes after it is finished baking, and then immediately turn over onto a serving dish. Serve warm and enjoy! Refrigerate any leftovers.

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