You might call it monkey bread. We call it cinnamon pull-aparts. Some people think we’re saying salmon pull-aparts; which would be a whole ‘nother thing.
This magical assembly of carbs, sugar, cinnamon and cream cheese frosting is my most requested dish…and it’s not really mine.
During our freshman year of college, Josh and I had a family that looked after us while we were away from home. They let us hang out there, do our laundry there (for free!) and they occasionally fed us. One of our favorite things she made was cinnamon pull-aparts. Fresh from the oven, this dessert/breakfast item/snack is heavenly.
For homesick, poor college students who were living on cafe food (no slight intended – as my husband now runs that cafe), a home cooked dish was an event. We would huddle around the dish, grabbing one golden, cinnamony orb after another, slathering them with the tangy, sweet frosting.
My mouth waters just thinking about it.
Having secured the recipe, I began serving my guests this wonderful concoction soon after Josh and I got married. Over the years I lost the original recipe card and started making it from memory, so I’m sure that it’s been adapted to my own tastes and preferences.
Regardless, I’m highly indebted to you, Tonya, for introducing me to my most popular culinary accomplishment!
- 3 cans store-brand refrigerated biscuit dough (not the jumbo size)
- 1/2 cup granulated sugar
- 2 tablespoons cinnamon
- 1/2 cup butter or margarine
- 1/2 cup brown sugar
Preheat oven to 375 degrees F.
Cut uncooked biscuit dough into quarters.
Combine granulated sugar and 1 tablespoon cinnamon in large bowl. Dredge the cut biscuit pieces in the cinnamon-sugar mix.
In a microwavable bowl, melt the butter on HIGH for 30 seconds. Stir in the brown sugar and 1 tablespoon cinnamon.
Pour 1/3 of the butter mixture into the bottom of a greased bundt cake pan. Top with 1/3 of the biscuits. Repeat the layers two more times, ending with biscuits.
Bake for approximately 30 minutes, or until brown on top and biscuits under top layer are fully cooked.
Allow to cool 10 minutes before turning over onto a platter. Serve warm, filling the center of the ring with the cream cheese frosting (recipe below).
Cream cheese frosting:
- 1/2 cup butter or margarine, softened
- 8 oz. cream cheese, softened
- 1 teaspoon vanilla extract
- 16 oz. powdered sugar
- 1-2 tablespoons milk
Cream together butter and cream cheese in a large bowl with an electric mixer. Add vanilla and mix well. Slowly mix in powdered sugar. Add milk if needed to reach desired consistency. Spread on everything!
So here it is, for all of you who’ve been asking! Never again will you have to contact me, not to catch up, but instead to sheepishly ask (once again) for the recipe.
Does anyone know why it’s called “monkey bread?”
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