Monkey Bread
(from cokerlj’s recipe box)
Everyone had their version of this. This is a really old/original version.
Source: Linda Coker
Categories: Breads, Breakfast, Camping, KIDS STUFF!, Pastries
Ingredients
- 3 cans biscuits
- 1 pound dark brown sugar
- 1/4 pound margarine
- 1 cup water
- cinnamon
- granulated sugar
- raisins (optional)
- chopped nuts (Optional)
Directions
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Cut the biscuits into thirds.
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Place in a bag containing a mixture of cinnamon and granulated sugar. Try to have the mixture result in a light tan color. Shake the biscuits until fully coated with the mix.
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Place a small can in the center of the dutch oven and cover the bottom of the oven and cover the can with foil to provide a “bundt pan” shape in the dutch oven. (If cooking at home, just use your bundt pan.)
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Place the coated biscuits around the can.
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In a sauce pan, prepare the syrup. Combine 1 cup water, 1/4 pound of butter. When the butter is melted, add 1 pound of brown sugar.
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Bring the mixture to a light boil or until it becomes syrupy. Watch carefully so mixture does not boil over into your stove.
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Pour the sauce over the biscuits in the dutch oven.
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Place the dutch oven over cooking coals. Be sure the lid is sealed and add coals to the lid. If using oven at home, heat oven to 350 degrees.
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Bake for about 30-35 minutes. Check biscuits. If done, remove from coals/oven and set on a sheet of foil, turn over the dutch oven or bundt pan so that the syrup drains over all the biscuits. Be careful! The syrup is very HOT! It is wise to have the sheet of foil folded up on the edges to stop the syrup from running all over.