This week’s confection was Monkey Bread. I had initially wanted to make the “Monkey Bubble Bread” from Baked Explorations by Matt Lewis and Renato Poliafito, but the recipe for the bread was more intense that I was willing to do. So, I started to search online for other easier recipes for this famed confection.
From the Food Network® Kitchen, I found this recipe for Cinnamon Sugar Monkey Bread: http://www.foodnetwork.com/recipes/food-network-kitchens/cinnamon-sugar-monkey-bread.html
It uses granulated sugar with cinnamon and STORE BOUGHT BISCUIT DOUGH!!!!
So, I was then inspired to use store bought biscuit dough for the Baked Explorations recipe. The Baked recipe uses brown sugar with cinnamon instead of granulated sugar and so the coating was much more gooey and like caramel.
Each piece of cake was so sweet and delicious:
You can’t tell the cake was biscuit dough and cut my prep time down by so many hours. To make this cake, I used 2 cans of biscuit dough with 1.5 times the amount of cinnamon sugar called for by the Baked recipe. This was so easy, I would make this again in a heartbeat!