monkey breads fresh out of the oven

Tomorrow’s the Fourth of July, which means fireworks, outdoor grilling, red-white-and-blue decorations and, for some of us, road trips through the night to the family cabin.

That’s right: I’m saying that beginning sometime around midnight this evening, I will have reached the deep woods, away from everything, including Internet and cell phone usage (except when we get into town, at which point I’m sure to want a Twitter fix, so you can probably check in with me there if you’d like).

Anyway, I hope you all have a wonderful weekend and, I wanted to give you these.

monkey breads on table

Since we’re all about to leave (or have already left?) for holiday, I’ll neglect the usual long commentary in our visits here and just say this instead: Make these monkey breads. Do it for the memory of my elementary school cooking projects, where the teacher made one and I had to have Mom find the recipe. Do it for my old college roommate who, no matter how long it’s been since she last visited, always has to run to the store when she drops by, grabbing frozen bread dough and cinnamon.

Do it because when you take this ordinary monkey bread and make it in muffin cups rather than a bundt pan, it’s even more delicious, more addictive, so that you and your friends won’t be able to stop pulling away pieces from the little cups, holding ribbons of gooey bread between your fingers, sugar all over your hand. Just make these.

I’ll see you soon.

Monkey Breads
Adapted from Hannah of Honey and Jam

3 cans buttermilk biscuits (I think mine were 18.5 ounces each and not the flaky kind)
1 cup sugar
2 to 3 teaspoons cinnamon
1/2 cup brown sugar
2 sticks butter

Pop open cans and cut each of the biscuits into four equal pieces. Pour sugar and cinnamon into a large Ziploc bag and put all the biscuit pieces inside; seal it and shake to cover all the biscuits completely.

Place biscuit pieces inside muffin cups, filling each about 2/3*.

Over the stove, combine brown sugar and butter over medium heat, melting the butter completely. Using a spoon, pour about two Tablespoons of liquid over each muffin cup.

Bake about 20 minutes, until tops are golden brown.

*Alternate option: Place biscuits inside bundt pan, pour sugar-butter mixture on top and bake for 40 minutes.

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 15 Comments

  1. ingrid

    Oh these are the d’bomb!!! I’ve made them numerous times! They are fantastic with pecans on them along with the caramel and then topped with vanilla ice cream. Talk about insane!

    Happy 4th!

  2. Drita

    Just wanting to know what buttermilk canned biscuits are. I live in Australia, and I’ve never ever heard of biscuits in a can!! Biscuits to us are . . . well, cookies. And they come in packets! Heh. These just look absolutely delicious and want to know if there is a way to make these without canned biscuits.


  3. Shannalee

    Rae – I wanted to tell you that even though this calls for two sticks of butter, which is what I used to make the gooey topping, I did not use all of the mixture. In fact, I probably only used half of it, mainly because I was worried about spillage in the oven (and it still spilled regardless of my conservative estimates). Hope that makes you feel a little better?

    Kathi D – Thanks for your kind comment and for coming back to tell us what you thought! So glad you enjoyed them!

    Maris – Did her BF TRY them?? I can’t imagine stopping after I’ve had a little – so addictive!

    Sues – I know! The individual servings really help you think you’re eating less – or more, depending on how you look at it. I’m a huge fan.

    postcollegecook – Thank you! No spotlight, just a window to the left that is a little higher than the table.

    Ingrid! I have no words but YUM.

    Thank you, Jess! It was a lovely weekend away but I’m growing more used to being back. Nice comments like yours help. :)

    Thanks, Kim!

    Drita – Oh, no! I didn’t even think of that! Here’s a link to what I’m talking about here in the States… I suppose any refrigerated/frozen bread dough would work, though:

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