Monkey Bread

• 份量: 12 servings
• 活動時間: 15 minutes
• 總時間: 45 minutes

食材

24 ounces refrigerated biscuit dough

1 cup granulated sugar

2 teaspoons cinnamon (or you can use pumpkin pie spice)

1 cup butter (salted or unsalted)

1/2 cup golden brown sugar (packed )

步驟

Prepare pan: Heavily grease Bundt or fluted tube pan with butter (12-cup capacity). Preheat oven to 350°F.

Prepare the dough: Separate biscuits and cut each one into four equal bite-sized pieces. Combine granulated sugar and cinnamon in a bowl or plastic bag. Drop roll each piece of dough in the sugar-cinnamon mixture and shake around to coat. Gently arrange the cinnamon-sugar biscuit pieces into the prepared pan.

Heat syrup: In a small saucepan, combine brown sugar and butter. Add 1/2 cup of the remaining sugar-cinnamon mixture (discard remaining or use for another recipe). Gently heat to melt butter and bring mixture just to a boil and then immediately remove from heat. Stir until sugars have fully dissolved. Do not overcook the syrup; you simply want to help the sugar dissolve. Carefully drizzle the warm mixture over the rolled dough balls in the pan.

Bake: Arrange pan in the center of the preheated oven and bake for about 30 minutes. Time may vary; see note below.

Invert: Allow pan to rest for about 5 minutes, then cover with a large plate and invert. To eat, pull the desired amount off with your fingers (like a monkey would) and enjoy the gooey sweet sinful treat.

筆記

To minimize butterfat separation in the sauce, heat the cold butter and brown sugar together, gradually heating until dissolved

營養

• 每份大小: 12 g
• 卡路里: 260 kcal
• 總脂肪: 16 g
• 飽和脂肪: 9 g
• 膽固醇: 40 mg
• 鈉: 201 mg
• 總碳水化合物: 29 g
• 總糖: 25 g