I have to admit that I was initially a bit skeptical of monkey bread as a dessert. I had never heard of it before and didn’t really understand the concept at first — it seemed like a glorified French Toast, or a hybrid between both a pie or a cake. I was also nervous that given the bread’s combination of syrup, brown sugar, and cinnamon, this might be the type of dessert that becomes overwhelming; where the flavours are too excessive and rich.However, this recipe proved all my fears wrong, and will make this monkey bread a welcome addition to any dessert table. The great thing about monkey bread is how well the flavours do go together — you’ll be hard pressed to find someone who doesn’t appreciate the combination of sugar and cinnamon. In addition, this recipe’s call for pre-made biscuits will save you a lot of time, making this a convenient last minute dessert to serve at a large holiday gathering. Recipe makes 16 servings.
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 cup butter, melted
1/2 cup chopped nuts (substitute for pecans if you wish!)
1/2 cup maple syrup
2 packages, or 7.5 ounces, of buttermilk biscuits (refrigerated)
1. Cut biscuits into quarters.2. Mix brown sugar, cinnamon and nutmeg in small bowl. Dip the biscuits into the melted butter. Roll biscuits in the sugar mixture.3. Layer half of the biscuits in a pan. (A 10-inch fluted pan is best). Sprinkle biscuits with half of the nuts (or pecans). Repeat layers.4. Pour syrup over the top of the layers and bake at 350 degrees (F). Take out after 25-30 min or when bread is golden brown. Invert bread on serving platter and serve warm!