Summer is not over! I repeat, SUMMER IS NOT OVER! Even though the days are already starting to get shorter, and for some folks the weather is cooling down, we’re not quite at autumn, yet. As much as I’m trying to hold onto it, though, I think I’m going to have to start letting summer go. We’re starting with our wardrobes, pulling out thin sweaters and booties and rounding things out with fall baking. It’s too hard not to! There’s so much inspiration everywhere you turn for delicious sweets that just feel like they should be made in the fall. So, I folded. Monkey bread made me fold.
Now that Ayva is 6, I think it’s time to step up the “teach her everything I learned in my childhood” lessons. Like, Monkey Bread. So simple, yet so yummy, the recipe is easy enough for her to read and execute all by herself, and really, there’s no way that it can be messed up. It’s butter, cinnamon, sugar and canned biscuits, so basically, everything amazing in world.
- 2 cans of refrigerated biscuits (we just used the cheapest store brand)
- 1 teaspoon of cinnamon
- 1/2 cup sugar
- 1 cup brown sugar
- 1/2 cup melted butter
What To Do:
- Preheat the oven to 350 degrees F.
- Melt the butter.
- Oil a cake pan.
- Mix the cinnamon and sugar in a bowl and place in a gallon sized plastic bag.
- Open the cans of biscuits and use a pizza cutter to cut into quarters.
- Put the biscuits in the bag with the cinnamon and sugar and mix together. Don’t put them all in at once! Do a few at a time.
- Place the biscuits in the cake pan, making sure to layer them evenly.
- Mix the melted butter with the brown sugar.
- Pour the melted butter over the biscuits.
- Place in oven and bake for 20 minutes or until a fork placed in the center comes out clean.
- Let the monkey bread cool in the pan and then flip over on a serving plate.