The origins of this type of sweet pull-apart bread can be traced back to Hungarian immigrants who brought what they called aranygaluska meaning “golden dumplings" 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
- 3 8-oz (227-g) packages buttermilk biscuits
- 1 cup (200 g) sugar
- 2 tsp (5.2 g) ground cinnamon
- ½ cup (110 g) brown sugar, packed
- 1 cup (224 g) butter
Directions
- Preheat oven to 350°F (177°C) and grease a Bundt pan.
- Cut each biscuit into four equal pieces of dough.
- Place sugar and cinnamon in a sealable plastic bag, shaking to combine.
- Place dough pieces in the bag, working in batches to avoid overcrowding, and shake until they are coated.
- Spread dough pieces into the prepared Bundt pan.
- Bring remaining cinnamon-sugar mixture, brown sugar, and butter just to a boil in a small saucepan and then immediately remove it from the heat.
- Drizzle hot mixture over the pieces of dough in the Bundt pan and bake for about 30 minutes until the top starts to crisp and turn golden-brown.
- Remove monkey bread from the oven and let it rest for about 5 minutes.
- Cover Bundt pan with a large plate, invert it, and remove the pan.
- Serve monkey bread warm.
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