This weekend I made the most amazing breakfast with my daughter. It was caramelly goodness. The kind where you shouldn’t be left unsupervised. The bonus was the princess of the house made it with me. Very kid friendly for helping and for eating!
My mom would call this Monkey Bread, but this bread isn’t quite as sticky as what I remember my mom’s monkey bread being when I was growing up.
Are you drooling now? So, this bread is about the easiest thing to make. The hard part, waiting for them to bake. Start by grabbing to cans of the large biscuits. Then cut each piece of biscuit dough into quarters.
A kid can event do it! So, while my little helper was cutting biscuits, I started on the caramel sauce by melting one stick of butter in a small sauce pan and adding 1/2 cup of brown sugar.
I am becoming obsessed with salted caramels, so of course I tossed a little sea salt into the mixture.
By this time, the biscuits were all cut into quarters. We grabbed a gallon size ziploc bag and poured 1 cup of sugar and 2 teaspoons of cinnamon into the bag.
We then put about half of the cut biscuits into the sugar and cinnamon, sealed the bag and shook it all up.
While she was shaking, I greased a bundt pan and poured 1/3 of the caramel sauce I had made into the bottom of the pan.
We then transferred the biscuits from the cinnamon and sugar to the pan. We sprinkled a little of the sugar mixture over top of the biscuits and poured half of the remaining caramel sauce over the biscuits.
Then repeat with the remaining biscuits and caramel sauce.
You are ready for the oven now. Bake it on 350 degrees for about 40 minutes.
Take it out of the oven and let it set for 2-3 minutes before flipping on to a serving platter.
It is divine.
Leftovers even reheated quite nicely in the microwave.