Monkey Bread

We all have those foods that, for whatever reason, our brains cannot step in and prevent us from over-indulging. For me, it’s “flavor blasted cheddar goldfish” (don’t even ask) and any type of cinnamon roll, pull-apart, or monkey bread. So naturally, after eating half the pan one afternoon, I had to give the rest away before it haunted me anymore.

It’s just so good. Any sort of carb, especially during the cold winter months, is welcomed. So a carb that’s smothered in butter, brown sugar, and cinnamon….how can anyone turn that down? I haven’t posted the classic cinnamon rolls on this site for one very important reason. I can’t be trusted around them. Hehe. Although, one year I did post these: Pumpkin Cinnamon Rolls. Same story, ate half the batch. Fabien ate the other half.

Anyways, I’m trying to convince you to MAKE this recipe because it’s delicious and memories will form around this bread because it’s that good. Growing up, we ate homemade monkey bread for Christmas breakfast, sitting by the fire opening presents and pulling off pieces of wonderful sticky bread.

It will please a crowd. It can be baked in any sort of baking vessel you wish. I chose to bake them in a 9×13-inch pan because they bake quickly and evenly. I hate when the outside of a monkey bread gets too browned and dry and then the inside is inedibly gooey. So this really preserves all the dough by cooking every inch to perfection. And the wider pan, makes it easier to grab and pull each piece. Yum, just writing this makes me grateful they’re now out of my house. 😉

Monkey Bread snippet 1Monkey Bread snippet 2


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