Updated: Aug 24, 2020
Who doesn’t love Monkey Bread? If you are not familiar with Monkey Bread you are in for a surprise and a treat. The surprise? How did I make it this far in my life without being exposed to Monkey Bread? The treat? Wow, this is really tasty – especially early in the morning with a cup of hot coffee as you sit and watch the day wake up around you. Monkey bread is not only really tasty, it is easy to make, easy to eat and enjoyed by old and young alike. Our favorite is the Caramel Apple variation. Let us know if you come up with your own variation you’d like to share.
Prep work is so worth the effort. Whether it is pre-chopping or pre-measuring, every little bit of time saved means more time relaxing. Prep work can also mean fewer dishes to wash as well as fewer items to bring with you or find room for in the fridge.
Hot Gloves are a must for your Dutch oven tote. Find a pair that cover up your forearms to protect against steam burns or the hot edge of a Dutch oven or a lid.
Buying a Dutch oven – Dutch ovens usually fall into the “you get what you pay for” category, but every once in a while you can score a great find at a garage sale for next to nothing – just grab it quick and keep your mouth shut. Many folks “swear by” a certain brand. In all cases the cast iron should be a uniform thickness and the surface should be smooth – the smoother the surface the easier it is to get and maintain a non-stick surface. Less expensive cast iron pieces will be more porous or pitted. Also, know the difference between cast iron pieces for use inside your oven versus cast iron for outside cooking with briquettes (outside Dutch ovens will have three legs to stand above briquettes and the lid will be concave to hold briquettes.)
CLASSIC MONKEY BREAD with variations
· 4 (7.5 oz.) cans refrigerated biscuit dough
· ½ cup granulated sugar
· ½ cup brown sugar
· ½ teaspoon ground cinnamon
· 1 stick butter, plus 1-2 tablespoons extra
1. Prepare 24 charcoal briquettes for a size 12 Dutch oven.
2. Use 1-2 tablespoons butter to grease the Dutch oven.
3. In a 1-gallon re-sealable plastic bag, combine the granulated sugar, brown sugar and cinnamon.
4. Separate the refrigerated biscuits and cut each biscuit into quarters or sixths. Drop the pieces into the 1-gallon bag with the sugars and cinnamon and shake to coat each piece.
5. Dump the coated biscuit pieces in the Dutch oven. Cut the butter into thin slices and scatter it over the top of the dough. Place the lid on the Dutch oven.
6. Use tongs to place 8 briquettes under the Dutch oven and the remaining 16 go on top. Bake for about 30 minutes or until the dough is no longer dough-y.
Tip: If using a size 10 Dutch oven use 3 cans of refrigerated biscuit dough and if using a size 8 Dutch oven use 2 cans. Adjust sugars accordingly.
Variation #1: Blueberry Vanilla Monkey Bread – To recipe above add 1½ cups fresh blueberries to the re-sealable bag before emptying it into the Dutch oven. Then stir together the ½ cup butter (melted), 1/3 cup orange juice and 1 teaspoon vanilla extract and pour over the top. Bake as above.
Variation #2: Caramel Apple Monkey Bread – To recipe above add 1½ cups peeled, diced apples to the re-sealable bag before emptying it into the Dutch oven. Cut the butter into thin slices and scatter it over the top of the dough and then drizzle ¼ cup of caramel ice cream topping over the top. Bake as above.
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