Tuesday, July 28, 2009

Monkey Bread

Luckily we participate in this tradition once a year because it takes a year to burn off the calories we consume enjoying it.  It's called Monkey Bread and EVERYONE loves it!  In our family, we prepare the monkey bread on Christmas Eve to serve on Christmas morning.  The recipe is so easy, the kids can practically do it all! 

While I make the sugar cookies for Santa. (another tradition)

Monkey Bread Recipe
2 cans refrigerated buttermilk biscuits
1 cup packed brown sugar
1/2 cup white sugar
3 tablespoons cinnamon
1 1/2 stick of melted butter
1/2 cup raisins and/or pecans (these are optional, it's great with or without them)

1. Preheat oven to 350˚ and grease a monkey bread pan (bundt pan or angel food pan works great)
2. Mix all sugar and cinnamon in a large plastic bag. Cut the biscuits into quarters and place in the bag with the sugar.
Shake well as you coat all sides evenly.
3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated with sugar and in the pan. I sprinkle raisins and pecans throughout the layering process as well.
4. In a small saucepan, melt the butter over medium heat and pour on top of entire monkey bread evenly.  If you want to ensure an even coat, you can brush the butter atop each layer.
5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate.  Top with the icing while warm. 
Icing (pour on top or serve on side)
1 cup cream cheese
1 stick butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1. Allow cream cheese and butter to get to room temperature.
2. Beat butter and cream cheese together in a large bowl with a mixer.
3. Slowly add in the pound of powdered sugar.
4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).
5. When almost done, add in the extract and lemon juice.

Lately my daughter has been requesting this for her birthday morning treat as well.  


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Thanks for sharing!