Sourdough Monkey Bread
Ever had monkey bread? It’s that bread made of cinnamon sugar balls all cooked up together. But why is it called Monkey Bread? No one really seems to know. When I tried to find the answer I read things like – it looks like the monkey tail tree, it looks like monkeys made it, and, the most reasonable, you pick it apart like monkeys do. It became popular in the 1970s, and again, no one really agrees on why or if it was something new.
In any case, it’s a tasty little treat for a snack, breakfast or dessert. Using the sourdough starter gives it a little tang that regular monkey bread doesn’t have.
It’s typically baked in a bundt pan, but since I can’t find mine, this one is cooked in a round casserole dish. It worked great! After it cooled, we sliced it like bread and ate it with some butter. It was like eating cinnamon bread!
What you need:
- 1 Biscuit recipe (click here)
- ½ cup granulated white sugar
- 1 Table spoon ground cinnamon (I used roasted cinnamon powder)
- 2 Tablespoons melted butter
How to Do it:
Prepare the biscuit dough per the recipe. You’ll find it here.
Preheat the oven to 350°
When the dough is ready, roll it out to about 1 inch thick.
Cut into slices, then again the opposite making 1 inch squares.
Place the biscuit pieces in a large bowl.
Toss with the butter, then toss again with the cinnamon and sugar.
Monkey bread is typically made in a round, bundt cake pan. But I can’t find mine. So I put it into a round, glass casserole dish.
Bake for about 45 to 50 minutes. Make sure it’s cooked through the middle. The outside will be brown and crisp from the sugar. (Cook a little less if using the traditional bundt pan)
Eat it warm, the let cool and store in the refrigerator in a plastic bag.
We enjoyed slicing it cold, warming in the microwave and spreading with butter. Diet? Uhm, no. But really a delicious treat!
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