Monkey Bread

Sammi has been asking me for years to make Monkey Bread. Y’all know what Monkey Bread is right? Well, for those who don’t it’s this pull-apart bread coated in a cinnamon-sugary caramelized syrup and it’s downright decadent. Well, for obvious reasons (i.e., as obvious as my stomach hanging over my pants), I never made it (seriously, it’s like heroin to an addict).
Anyway, now that Sammi is baking, I finally decided to let her have a go at it and purchased a “Monkey Bread kit” for her for Hanukkah (with the intent that she could bake us all Monkey Bread for Christmas morning). Unfortunately, that morning, we realized the kit needed some major effort (i.e, allowing time for dough to rise and such), and we were hungry. So instead we opted for this recipe, Grands Monkey Bread since I had a couple of cans of biscuits in the house (Sandy, please, I hope you’re not reading this and discovering that I don’t make biscuits from scratch). Within 45 minutes, yummy, Monkey Bread.
But now I’m back on program and so I decided to check out Cooking Light to see if they have any Monkey Bread recipes, and surprisingly they do, here but I didn’t want to deal with the frozen bread do. So I combined the best of both worlds to come up with my version.

Mmm…Monkey Bread

Reduced Fat Grands® Monkey Bread
Yield: 32 servings (serving size: 2 rolls)
Ingredients

• 2 cans Grands® Reduced Fat Biscuits
• 1 1/4 cups sugar, divided
• 1/4 cup packed brown sugar
• 1/4 cup fat free milk
• 1 tablespoon light butter
• 1 3/4 teaspoons ground cinnamon, divided
• Cooking spray

Preparation
Preheat oven to 350°.
Combine 1 cup sugar, brown sugar, milk, butter, and 1 1/4 teaspoons cinnamon in a small saucepan. Bring to a boil; cook 1 minute. Remove sugar syrup from heat; let cool 10 minutes.
Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a shallow dish; stir well. Cut each biscuit into 4 equal portions. Roll each portion in sugar mixture; layer balls of dough in a 12-cup Bundt pan coated with cooking spray. Pour sugar syrup over dough.
Bake for 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.
Now one piece is one point but if you have two, well, that’s three – three pieces is four points, so you can judge. Becky said not as good as the original Grands recipe but definitely much more manageable and tasty.