My goodness! 11 days until Christmas! Time is flying. Just like today’s dessert 😂 Okay not really… And apparently I’m thinking of flying monkeys from The Wizard of Oz. Monkey Bread with Caramel is one of the easiest recipes I’ve made and it’s straight from the Pillsbury website.
It’s so easy and delicious that it would be fun to make with kids. My kid watched me make it from his swing. Maybe next year he will help. I can see it now, sugar flying, butter on the floor, brown sugar in my hair. Siiigh, what I get to look forward to.
Okay enough joking, outside of desserts being this year’s Countdown to Christmas theme, apparently I’m trying to see how many can go with a Chai tea. Answer: all of them 😁 I had a regular Twinings Chai in my Royal Grafton tea cup with the Monkey bread and everything about this moment was delicious. Savored it!
Monkey Bread with Caramel (Pillsbury):
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (12 oz each) Pillsbury refrigerated biscuits
1/2 cup butter or margarine, melted
3/4 cup packed brown sugar
1. Heat oven to 350 degrees. Spray bunt pan with cooking spray.
2. In clean plastic bag, mix granulated sugar and cinnamon. Separate dough into biscuits and cut biscuits into quarters. Shake in bag to coat with cinnamon sugar, then place in pan. In small bowl, mix melted butter and brown sugar; pour over biscuit pieces.
3. Bake 35-40 minutes or until golden brown. Cool 5 minutes. Turn upside down into heatproof plate; remove pan. Serve warm.
Rory, Tea & Me 