This weekend I was lucky enough to participate in the 5K ‘Run for the Cure’ at the Toronto Zoo! You probably can already guess how that links to what I decided to bake. :) I searched online to find a super simple recipe and stumbled upon an easy one from Pillsbury that takes a short cut by using pre-made biscuit dough. I added some more cinnamon in the butter/sugar mixture and also a little nutmeg/vanilla extract for flavour. I thought the recipe was a little bare, so I decided to make my own cream cheese icing and drizzle it on top of the monkey bread after it had cooled down. The only downside from the recipe was that I found it wasn’t gooey enough! Next time I would put half of the biscuits in the pan, then pour only half of the liquid butter/sugar mix, and then add in the rest of the biscuits while pouring the rest of the liquid mixture on top. I feel like this would allow all of the biscuits to get evenly covered!
Recipe (1 bundt cake of monkey bread)
1/2 cup granulated sugar
1 teaspoon cinnamon
|2 cans Pillsbury™ Grands!™ refrigerated biscuits
1 cup firmly packed brown sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
3/4 cup butter or margarine, melted
Cream Cheese Icing Sugar
1 cup icing sugar
4 tablespoons cream cheese
3 tablespoon of milk
1/3 cup of chopped pecans
PREHEAT: oven to 350
COMBINE: sugar and cinnamon in a bag. Cut up biscuits, adding them to the bag and shaking it up so that the biscuits are coated. Pour coated biscuits into a greased pan.
MELT: butter/margarine in a bowl (microwave for 20 seconds).
COMBINE: melted butter, brown sugar, cinnamon, nutmeg and vanilla in a bowl until combined. Pour mixture over the biscuits in the pan.
BAKE: for 30 – 32 minutes, until it is no longer doughy in the center. Cool in pan 10 minutes before plating.
CREAM CHEESE ICING: cream together cream cheese and icing sugar until combined. Slowly add in milk until you have the desired texture to drizzle over the monkey bread. Top with chopped pecans and enjoy!