Sunday, March 27, 2011

Monkey Bread or Pull-Apart Cinnamon Bread

Get ready for some seriously easy, so tasty pull-apart goodness! You'll make this repeatedly, promise.

Begin with 4 (7.5 oz, 212g) tubes of prepackaged, refrigerated Buttermilk biscuits. Prepare 1 cup granulated sugar, 1 tbsp ground cinnamon, and 1/2 tsp ground nutmeg. Cut up one apple into small 1/2 in cubes. The type is up to you, I prefer golden delicious.

Take your kitchen scissors and cut the biscuits in thirds. (When I cooked them, I cut them in halves, though they should have been smaller.) Roll the pieces in the cinnamon sugar mixture. Grease a Bundt pan, and throw the covered pieces in.

After the first layer, put 1/2 cup toasted pecan halves. (If they're not toasted, the cook time isn't sufficient to cook them through and they'll be crunchy.)

Add the next tube of biscuits. I rolled some of the apples in the cinnamon sugar and didn't roll others, I didn't notice a difference in the final product. So, it's up to you to decide.

Add the third tube of biscuits, then more apple, then the final tube.

In a separate bowl, melt a 1/2 cup (1 stick) butter and mix in 1 cup brown sugar, 1 tsp vanilla extract. Pour over the biscuits.

Preheat oven to 400 degrees. Bake for 20 or so minutes. This is really hard to know when it's cooked all the way through, because the goo in between the biscuit dough will make any knife come out gooey. So, use your best judgement.

You can see that the top looks pretty dry. I upped the measurements on the butter/brown sugar mixture to try to compensate for that. Basically, if the goo doesn't cover all the biscuits before you put it in the oven, it won't be enough to keep it moist.

Enjoy the gooey, cinnamon, apple, pecan goodness!

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