One of my favorite go-to recipes for Holidays and Weekend Breakfasts is a quick, delicious, crunchy, sticky, and twisted little breakfast dish called: Monkey Bread.
One of thee reasons that I love Monkey Bread so much, it’s absolutely perfect for little helping hands.
Monkey Bread
- 2 (ten-count) cans of buttermilk biscuits
- 3 Cups Sugar (divided 2 and 1)
- 2 teaspoons cinnamon
- 1/2 stick butter
- 1 teaspoons vanilla
- large plastic Ziploc baggie
- bundt pan
- **optional: walnuts, pecans, apples
Cut or pull apart each biscuit into quarters, toss into a Ziploc baggie filled with two cups sugar and two teaspoons cinnamon.
Add the biscuits to the baggie, a few at a time and let your kiddos shake to their hearts content! This is the fun part after all and you want those lovely little biscuits completely coated.
In a small saucepan over medium heat melt the butter and vanilla and slowly stir in sugar until you’ve created a drizzling sauce.
Drizzle this hot sauce over the biscuits in the Bundt pan and bake at 375 degrees for about twenty-five minutes.
Remove from oven and CAREFULLY turn the Bundt pan out onto a serving plate and then revel in the sticky, gooey, crisp delicious creation.
Beware ... you have to let this cool before diving in! The caramelized sugars are like hot molten lava, delicious hot molten lava—but still hot molten lava
