There's something about smell that evokes memories....the smell of sweet cinnamon bread and freshly brewed coffee wafting through the air, calling you from your bed and into the kitchen. Such smells not only beckon us now, but trigger fond memories of times past. I'll never forget when my own Grandma came to our house just to make cinnamon rolls with me. No, memories made in a Grandma's kitchen won't soon be forgotten. Our own kiddos always look forward to coming to Grandma B's house and waking up to Grandma's Monkey Bread....a simple and quick recipe that they had the chance to make with Grandma this morning for the first time.....and with the children, it took about 45 minutes from start to finish.
1 15oz tube refrigerator biscuits (or 2, 7.5oz tubes);
1/2 Cup (or 1 stick) of unsalted butter;
1/2 Cup brown sugar;
1/2 Cup granulated sugar;
1/2 Cup chopped pecans;
1 tsp cinnamon;
1/4 tsp salt
(Note: Grandma uses Immaculate Buttermilk Biscuits, which are non gmo, and free of artifical preservatives, hydrogenated oil and bleached flour. You can find them in the natural foods section of Fred Meyer. However, any refrigerator biscuits will work.)
Open biscuit tin and cut biscuits into 1 inch pieces.
(This is approximately 6-8 pieces per biscuit for a large biscuit, or 4 pieces each for smaller tubes)
Mix together granulated sugar, cinammon, and salt.
Roll biscuit pieces in the cinammon sugar mixture and drop into bundt pan.
(Grandma uses the Demarle Fluted Bundt Mold, saving herself an hour of soaking and scrubbing!
If you are not using a Demarle Flexipan - you will need to heavily grease the pan.)
Sprinkle the remaining cinnamon-sugar mixture over the top of biscuits.
Combine butter and brown sugar in bowl and place in microvave on high to melt butter. (Approximately 40 seconds)
Pour evenly over cinnamon-sugared biscuits.
Sprinkle chopped pecans over top.
Bake at 350F for 25-30 minutes.
Remove from oven and invert onto plate.
Grandma's "Little Monkeys" getting ready for their bread! :-)
Now, go make a memory!!