The origins of this type of sweet pull-apart bread can be traced back to Hungarian immigrants who brought what they called arany galuska, or “golden dumpling,” to America and began selling it in Hungarian bakeries in the mid-20th century. A cookbook published by Betty Crocker in 1972 includes a recipe for arany galuska, which it referred to as “Hungarian coffee cake.” The original recipe makes a loaf formed from pieces of dough dipped only in butter. In the early 1970s the recipe began to change, as bakers recognized that rolling the dough in cinnamon-sugar created an especially delicious treat. The name changed, too, as over time, monkey bread became the more common term for this sweet treat. It also is known as sticky bread, pinch-me cake, pluck-it cake, and cinnamon roll bites.
Recipe Servings: 12
+ 5 minutes resting
Ingredients
- Shortening, as needed to grease pan
- 3 packages (8 oz each) buttermilk biscuits
- 1 cup sugar
- 2 tsp cinnamon
- 1 cup (2 sticks) butter
- ½ cup brown sugar, packed
Directions
- Prepare a Bundt pan by heavily greasing it with shortening.
- Preheat the oven to 350°F.
- Cut each biscuit into four equal size pieces.
- Stir together the sugar and cinnamon in a small bowl or plastic bag. Coat the pieces of dough in the cinnamon-sugar mixture and place them in the Bundt pan.
- Combine a ½ cup of the remaining sugar-cinnamon mixture with brown sugar and butter in a small saucepan. Bring the mixture just to a boil and then immediately remove it from the heat.
- Drizzle the hot mixture over the pieces of dough in the Bundt pan.
- Bake the dough for 30 minutes or until the top starts to crisp and turn golden-brown.
- Remove the monkey bread from the oven and let it rest for 5 minutes. Then cover it with a large plate and invert the Bundt pan.
- Remove the pan and serve warm.
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