Made this sweet treat for some friends the other day to have during our coffee tasting party. Our teammate Zach had the idea to do a tasting of the cheap, medium, and more expensive coffees that you can find in Moscow to see if there really is that much of a difference. In short, yes, there is, there really really is a big difference. Of all the coffees I tried, I liked the Startbucks Blonde Willow Blend the best, which actually surprised me. Go figure! But now I know that if I’m low on cash and need coffee, I can still buy the Cafe du Paris brand from our local Auchan and be ok with it! 🙂
Why is this called “Monkey Bread”? Well probably because you eat it in little bites like a monkey would? I don’t know but who cares, it’s some amazing, cinnamony, sugary, buttery goodness!
- 2-3 packages frozen bread dough or one large bag fresh (rising) bread dough (or if you are in the U.S. you can use 3 cans of buttermilk biscuits from the refrigerated section.). You need enough dough to fill up about half of a bundt pan.
- 1 C. sugar
- 2 tsp. cinnamon
- 1/2 C. (113g) butter
- 1 C. brown sugar
1. Preheat oven to 350F (180C). Put 1 C. white sugar and 2 tsp. cinnamon in a plastic bag and shake to mix.
2. If using frozen dough, let it thaw enough so that you can cut/handle it.
3. Cut (or tear off) thawed or fresh dough into small pieces. Put the pieces in the bag with the cinnamon/sugar mix, and shake to coat the dough.
4. Grease a bundt pan with some butter. Layer the pieces of dough in the bundt pan. Fill it about halfway full.
5. Melt the butter and brown sugar together in a saucepan on the stovetop and let it boil for one minute, stirring continually.
6. Pour the brown sugar mixture on top of the dough in the bundt pan.
7. Bake for 35-40 minutes, or until bread is no longer doughy. Let stand about 10 minutes and then use a knife to loosen the bread from the sides of the pan, so that you can turn it over and remove it from the pan..
Enjoy all that cinnamony, sugary, buttery goodness! 😀