Monkey Bread

I saw this monkey muffin recipe on The Pioneer Woman's blog the other day and was just about to give them a try when I remembered a monkey bread recipe I have been carting around for years. I originally got the recipe from Lyn Aro of Zim, Minnesota when I was about 15 or 16 years old. She would make it for the after church goodies and conversation in the church basement. I have many fond memories of looking forward to her Sundays for hosting so I could dig into this gooey goodness. She told me it was super easy to make, turns out she was right.

Speaking of Lyn, she was also the person who encouraged me to take a job at the local living history museum. This was the place where I eventually met my husband. I guess I owe quite a bit to this woman, a great recipe and a husband!



I started with basic white dough made in the bread machine. Lyn's recipe calls for three cans of Pillsbury biscuits cut into quarters but it's not an item carried at our store.



Pinch off small balls of dough. I probably should have made them about half this size but I didn't feel like "monkeying" around that much.



Roll each ball in a cinnamon and sugar mixture.



Place the cinnamon dough balls in a Bundt pan. If you have a silicone one like mine, there's no need to grease the pan. Otherwise, butter that baby well. My Minnesotan roots are coming out pretty strong here, church basements, Bundt pans, an excessive use of butter . . .



Melt these two magical ingredients together in a sauce pan.



Pour the caramel mixture over the top of the dough.
Bake at 350 for 35 to 40 minutes.



Flip over and let the caramel drip down for a minute before removing the pan.






It's surprisingly easy to eat with your hands, so dig right in. Monkey bread makes a great breakfast, snack, dessert or potluck dish.

Recipe can be found here.

~AnnMarie