The first time I had a bite of this Monkey Bread, my mom put a plate in my hands and said, “This is to-die-for.” That’s very high praise from my mom. I don’t think I’ve ever heard her say that a dish was to-die-for. I put the plate on the counter and several hours later, the munchies hit and I took a few nibbles. Good, but I wouldn’t have qualified them as to-die-for. I just chalked it up to different tastebuds, even though my mom and I tend to like a lot of the same things.
This past weekend, we headed down the shore to celebrate Memorial Day. I was armed with a few new recipes I wanted to try, and Nick was armed with plans for a grand seashell search. And my mom? She had plans to make this Monkey Bread again and one afternoon, her and Nick set to work in the kitchen. When they were done, she pulled the dish from the oven and set it down on the table. “I love this stuff,” she said. “Go on, try it again. I think it makes a difference if you eat it when it’s warm.”
And it does. The difference between eating just one piece and restraining yourself from inhaling the entire plate yourself. Honestly, warm biscuits, sugar, cinnamon and butter, how could you go wrong? Lesson learned? Eat them warm and they truly are to-die-for. Thank goodness half the platter came home with us as leftovers. I think.
Recipe courtesy of Pillsbury
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.