Our Christmas morning tradition is to meet at my sister's house to see what Santa brought my young nieces and have breakfast together. She assigned my dad the role of cooking eggs, bacon, and sausage...and she asked me to bring something sweet.
I love monkey bread, but it can be a little time-consuming and laborious to prepare. I liked the idea of this version, which I traced back on Pinterest to The Jones Way blog, which uses whole biscuits, and had all of the same flavor components.
I prepared this the night before and stored in a Tupperware cake container. This slices like a cake, and it's moist, sticky, and sweet. It practically melts in your mouth. The syrup/butter combination created a scrumptious glaze (without having to actually glaze it). It was gobbled up!
Printable recipe
1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 cup pancake syrup
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
Spray
a Bundt pan with non-stick spray. Combine the melted butter and syrup
in a small bowl and set aside. In another bowl, combine the brown sugar and cinnamon. Place about half of the syrup mixture
in the bottom of the pan. Then sprinkle half of the brown sugar mixture
on top. Lay the biscuits on the bottom of the pan, overlapping edges
(closely together) to form a ring. Top with remaining syrup and sugar
mixtures. Bake at 375 degrees for 20-25 minutes or until
golden brown. Cool for 1 minute in the pan, and then invert onto a serving
platter.
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