Monkey Bread

This monkey bread recipe produces an irresistible dairy free breakfast treat.  Depending on how many people you plan on serving, it is very easily doubled and halved (the pictures shown are of the recipe halved).  The recipe calls for dairy free biscuits, which are easy to find if you look at generic labels (most generic brands omit dairy in products because it cuts costs).

Monkey Bread
-1/2 cup sugar
-1 teaspoon ground cinnamon
-2 cans refrigerated dairy free buttermilk biscuits
-1/2 cup chopped walnuts or pecans, if desired (I used pecans because it is what I had on-hand)
-1/2 cup raisins, if desired 
-1 cup packed brown sugar
-3/4 cup of your favorite dairy free butter, melted

Heat oven to 350 degrees F.  Lightly grease a bunt/fluted tube pan.  In large plastic bag (I use a gallon bag), mix the (white) sugar and cinnamon.

Separate the biscuits; cut each into quarters.  Shake in the  bag to coat.  Arrange in pan.

In small bowl, mix brown sugar and butter.  Add the nuts and raisins (if using) and pour mixture over biscuit pieces.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center.  Cool in pan  for about 10 minutes.  Turn upside down onto a serving plate.  Pull pieces apart to serve; serve warm.

The soft, doughy biscuit pieces are  greatly contrasted with the butter/sugar mixture that caramelizes when baking...it literally melts in your mouth.  So good!

This monkey bread is great for anything from a lazy weekend to entertaining a group over brunch.  The "interactive" aspect of reaching across the table to pull off your serving makes it really fun for kids and adults alike.  Enjoy!

-Amanda

**The monkey bread pictured is this recipe, halved.