The recipe I get asked for the most {which I stole from someone else}

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!

Cinnamon pull-aparts:

  • 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!

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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?”

Wednesdays during the month of December I’m sharing some of my favorite holiday recipes.

Did you miss last week’s Mantagical Turkey Pot Pie?

Make sure to subscribe to my blog so that you don’t miss next week’s amazing dish!

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16 Comments

  1. V.V. Denman says:

    You just made me really hungry for breakfast. But at least know what I’m serving the family on Christmas morning. Thanks!

    1. Melissa says:

      Don’t make your plans just yet! Wait until I show you what we have for Christmas morning each year…it’s amazing! I’ll do that post on the 22nd. Teehee!

  2. Danielle says:

    Oh yeah, that stuff is dangerous! Although I’ve never had the cream cheese frosting . . .

    1. Melissa says:

      Oh my gosh! The cream cheese frosting sends it over the top. Haha! I told someone today that I want to bathe in it. :)

  3. Prudence says:

    L!O!V!E!!!! Monkey Bread. It is our Christmas tradition.

    1. Melissa says:

      I still haven’t found out why they call it monkey bread. I have always called it cinnamon pull-aparts because that’s what the person who made it for me called it. Time to do a little research. :)

  4. lesykes says:

    oh dear. . .that is trouble! i have always made monkey bread and my dad LOVES it. he requested it last weekend as a matter of fact. but i have never heard of making the frosting. . .can’t wait to try it!!!

  5. Larry Hehn says:

    I know what I’ll be making this weekend. This recipe sounds awesome. Thanks, Melissa!

    1. Melissa says:

      Yay! Let me know how it turns out! :)

  6. jasonS says:

    Yep, we call it monkey bread and we love it! Don’t make it often (for obvious reasons), but it is so good!

    1. Melissa says:

      I can’t make it very often, because I want to eat the entire thing myself. :) Haha!

  7. We’re having an old friend over and I thought this would be a perfect thing to pull out with coffee, after dinner! Thank you for sharing!

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