Monkey Bread
Ingredients:
3 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 tablespoons cinnamon
Preheat oven to 350 degrees and grease a 9-10 inch tube pan. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan.
In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate.
The bread is great without this icing, but sister, IF YOU MAKE THIS ICING and serve it you will be LEGENDARY among the people. It is THAT good. It tastes just like the icing at a certain cinnamon roll company that has the nerve to fill the air with the aroma of freshly baked cinnamon rolls-stirring the senses and making the mouth water-while you are trying to tear through the airport to make your flight! FYI-You must beat it the full 12 minutes. And I serve this in a bowl on the side because it is SOOOOOO rich.
Icing:
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
Allow cream cheese and butter to get to room temperature. Beat butter and cream cheese together in a large bowl with a mixer. Slowly add in the pound of powdered sugar. After all the powdered sugar is added mix for 12 minutes (do not mix less than that). When almost done, add in the extract and lemon juice.
Prepare for all 5 of your senses to be called to do the dance of joy!
Linked to Blessed With Grace.
