Tagsfall recipesHandmade CharlotteJonathan FaucettMonkey BreadRachel Faucett
Home Monkey Bread
Celebrate fall’s apple harvest with recipes from Handmade Charlotte’s founders
1 cup granulated sugar
2 teaspoons cinnamon
4 cans refrigerated buttermilk biscuits
16 tablespoons butter (2 sticks)
1 cup packed brown sugar
Preheat oven to 350˚F.
Grease or spray a 12-cup fluted tube pan. Mix granulated sugar and cinnamon in a 1-gallon bag. Separate dough into individual biscuits; cut each in quarters (a pizza wheel works well for this).
Shake biscuit quarters in the bag of sugar and cinnamon to coat. Place biscuits in the pan and sprinkle with any extra sugar mixture. In a 1-quart saucepan, bring butter and brown sugar to a boil over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuit quarters. Bake 30 to 45 minutes or until golden brown. Cool 5 minutes. Turn upside down; serve warm.