I swear this is how I landed my husband- consider this the seal to the whole engagement/marriage deal.
I make this on Christmas morning, or for a special occasion like Father’s day. It’s been a HUGE hit at girls brunches and I’ve even made it instead of a cake for my husbands birthday. Monkey bread has been around forever and its actually a pretty retro concept- but this one, is AMAZING. The smokey bacon counteracts all of the sweetness, and the brown sugar glaze is slightly salty due to the butter and kosher salt I mix in. Its a great recipe to make if you have kids- they can help with rolling the biscuit dough into cinnamon sugar and also help you build it all before it goes in the oven. I always make this when I know there will be a lot of guys around to eat it; because bacon.
- 7 pieces bacon cooked until crispy (you can use turkey bacon if you’d rather-just get it extra crispy)
- 8 Tablespoons Salted butter
- 1/3 Cup Brown Sugar
- 1/3 Cup granulated Sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon Kosher salt
- 2 cans of buttermilk biscuits (the larger ones with 6-8 per can)
- Preheat oven to 350 degrees. Spray bundt pan with nonstick spray, set aside.
- To prepare the biscuit dough: In a large bowl, combine the cinnamon, nutmeg and granulated sugar. Stir to mix well. After you have opened the biscuits, cut them with a sharp knife into quarters. Roll each section into a ball, then roll the ball of dough into the cinnamon sugar mixture to coat. Repeat until all of your biscuit dough is coated and ready to go. Set aside.
- To make the brown sugar glaze: In a medium sauce pan over medium high heat, melt the butter. When it is totally melted add the brown sugar, and the 1/4 teaspoon kosher salt. Stir constantly with a wooden spoon or a whisk until the butter and sugar are totally combined and the mixture turns a bubbly lighter golden brown. About 3 minutes. Remove from heat and set aside.
- To assemble the monkey bread: Chop the cooked bacon into small pieces. In the bottom of the bundt pan, pour half of the brown sugar mixture. Sprinkle about 1/3 of the bacon on top. Then begin placing the cinnamon sugar dough into the pan on top of the brown sugar glaze and bacon.
- When you have used roughly half of the biscuit dough, pour the rest of the brown sugar glaze on top, then the rest of the bacon, then finish by placing the rest of the dough on top. *this is REALLY hard to mess up. You are just layering each ingredient until you use it all, similar to the way you’d build a lasagna.
- It does not have to be perfect, the dough will spread out as it bakes and become one solid shape, and the brown sugar glaze will melt and caramelize slowly covering most of the bread.
- Place in oven and bake for 40-45 minutes. The bread should be slightly crunchy on the outside edges and totally done in the center, not at all doughy. Test this by pulling a piece off and making sure it is done in the center.
- Take it out of the oven and let cool for 5 minutes. After 5 minutes flip the entire bundt pan over onto a plate or cutting board, lightly tapping on the bundt pan to make sure the bread releases from the sides and top.
- Slowly remove the bundt pan, and your monkey bread is ready to serve! We slice ours up and eat it with a fork- but you can use your hands. This is a judgement free zone.
It keeps really well in the fridge either wrapped in foil or in an airtight container. When you are ready for more, slice off a piece and microwave it on a microwave safe plate for 30 seconds at a time until hot. Enjoy!