Guest Feature: In The Kitchen With Dad Making Mini-Monkey Bread With Butterscotch Sauce
In our house, weekends tend to be family time. My husband, Andrew, and Clara are able to do activities they usually wouldn’t during the school week. Often those activities involve chasing, building and all-around mess-making, but occasionally they slow down to share some time together in the kitchen.
Cooking meals is my domain, but Clara and her Dad will venture into the world of baking if the outcome is something that caters to Clara’s inherited sweet tooth. This past weekend they made Monkey Bread, suitably named for an active four-year old, I thought.
Growing up my Mom made a variation of this breakfast sweet bread on the weekends for our family. There are many versions of the recipe out there, but since I prefer to take baking shortcuts where I can, I kept the recipe simple for Clara and Drew by using only five ingredients.
These mini-Monkey Breads are very easy, very delicious and very sweet little pieces of butterscotchy goodness. When they’re fresh from the oven they pull apart into small pieces perfect for little hands. They’re just the thing to compliment a relaxing family weekend breakfast.
- 1 Package of Grands™ buttermilk biscuits
- 1/2 Cup - White Sugar
- 1 Teaspoon - Cinnamon
- 1/4 Cup - Butter
- 1/2 Cup - Brown Sugar
- 1/2 Cup - Chopped Nuts and/or Raisins (optional)
- Preheat oven to 350°F and coat mini-bunt pan with cooking spray or oil
- Mix white sugar and cinnamon in a plastic bag
- Cut biscuits into quarters and shake six pieces of biscuits at a time in the bag of cinnamon sugar
- Arrange the six cinnamon sugar coated biscuits into one of the mini-bunt pans, pressing down gently (they will expand to fill the pan while cooking)
- Repeat this process until all of the mini-pans are filled. If you’d like to add nuts or raisins, work the in here amongst the pieces of biscuits
- In a small sauce pan, melt the butter and brown sugar. Bring to a boil and let it boil for about a minute. The liquid will look slightly thicker and foamy
- Pour a little of the butter and brown sugar mixture into each of the six mini-bunt pans
- Bake for 20-25 minutes
- Cool on a wire rack for a few minutes then gently remove the monkey breads
- They’re best when eaten fresh from the oven!
Meghan’s four-year-old daughter, Clara, keeps her busy. They make a point to play, read, learn or explore something together everyday, often in their town of West Hartford, CT. Meghan has always loved to cook but now that she doesn’t have the time to prepare elaborate foods (or the energy for it after a day with Clara), simple and kid-friendly recipes like jams and breads have taken the place of the Indian, Asian-inspired or Italian culinary concoctions she’d whip up previously. Before she was “Mommy”, Meghan was the Marketing Director at a boutique investment firm in Boston and she still enjoys putting her marketing skills to work by volunteering at her daughter’s Montessori school and organizations like the Noah Webster House and Malta House of Care.