Bread Recipe #47 - Chocolate Monkey Bread

This is definitely not for monkey consumption. I made 1/2 recipe so mine wasn't as high as it should be (I only used one can of biscuits), but the taste is over the top. I really like regular monkey bread or gorilla bread (with cream cheese), but this one, with the addition of chocolate, is my all-time favorite. Ingredients: 1 cup packed brown sugar, 3/4 cup butter, cubed, 2 cans (16.3 ounces each)large refrigerated buttermilk biscuits, 64 milk chocolate kisses (I used the dark), 1/2 cup granulated sugar, 2 teaspoons ground cinnamon. Instructions: Preheat oven to 350 degrees. Generously grease a 10-inch fluted tube pan (or bundt pan); set aside. In a small saucepan, combine brown sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until sugar is melted; set aside. Cut each biscuit into quarters. Shape each piece around a chocolate kiss (unwrapped); pinch seams to seal. In a large resealable plastic bag, combine the sugar and cinnamon. Add biscuits, a few at a time, and shake to coat. Spoon 1/4 cup caramel (brown sugar/butter mixture) into prepared pan. Arrange a third of the biscuits in pan and drizzle with 1/4 cup more caramel. Repeat layers twice. Bake, uncovered, in preheated 350 degree oven for 40-45 minutes or until golden brown. Cover loosely with foil if biscuits brown too quickly. Immediately invert onto a serving plate. Let stand for 10 minutes before serving. "Taste of Home Annual Recipes 2014", Reiman Media Group, Inc., Greendale, WI, 2013, pg. 85. "Rolling in the dough!"

Bread Recipe #9 - Gooey Caramel Monkey Bread

Invite all the "monkeys" in to share in this simple and sweet treat. I found it difficult to stop picking a chunk off here and there as I walked by. This would make a great breakfast dessert (don't you have dessert at every meal??) for your family or overnight guests. Ingredients: 2/3 cup granulated sugar, 2 teaspoons cinnamon, 4 cans (10 count each) refrigerated buttermilk biscuits, 10 tablespoons butter, 1 cup packed brown sugar. Instructions: Preheat oven to 350 degrees. Grease or spray a 12-cup fluted tube pan (bundt pan). Mix granulated sugar and cinnamon in a 1-gallon resealable bag. Seperate dough into biscuits; cut each into quarters. Add biscuits to cinnamon/sugar mixture in bag (I found adding a few at a time, shaking, then adding more, works better than adding them all at once). After all biscuits are well coated, place in prepared pan. Sprinkle any extra sugar mixture over biscuits. In a 1-quart saucepan, bring butter and brown sugar to a boil over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuits. Bake in preheated 350 degree oven 30-45 minutes or until golden brown. Cool 5 minutes on wire rack before inverting on serving plate. Pull apart to serve. Makes: 12 servings Presented by Jessica Walker on bettycrocker.com. "Rolling in the dough!"