I make monkey bread at least twice a year at church. I have never yet found anyone, adult or child, that does not love monkey bread. It has amazing flavor and is quite fun to say. My Grandmother used to make monkey bread for us as a child and we gobbled it up. This is a great recipe for parties and potlucks because you can get one or two pieces or ten pieces. This can be made with or without nuts.Monkey bread is delicious all alone; however I have included a dipping sauce that is simply Scrumptious.
1/2 Cup Butter
1/3 Cup Sugar
1/3 Cup Brown Sugar
1 TSP Cinnamon
3 Cans Buttermilk Biscuits
1/4 Cup Finely Chopped Nuts(optional)
4oz Cream Cheese ,softened
1 container (6 oz) Yogurt French Vanilla
2 TBSP Powdered Sugar
¼ TSP Vanilla
½ Cup Cool Whip frozen whipped topping, thawed
Preheat oven to 375, spray bundt pan with pam. Melt the butter in a bowl. Mix Sugar, brown sugar, and nuts in a separate bowl. Separate and cut the biscuits into 4ths. Ball each forth into a ball and place in sugar mix to coat. Place balls into the pan and pour butter over the first layer. Each can of biscuits will be one layer. Repeat until all biscuits are used. Sprinkle the remaining sugar mixture over the top and bake for 30 to 35 minutes. Left cool for one minute and turn onto a pan.
In medium bowl, beat cream cheese with electric mixer on low speed until smooth.
Add yogurt, powdered sugar, and vanilla; beat 30 to 60 seconds on low speed until blended and smooth. Gently stir in whipped topping until well blended. Serve immediately or refrigerate up to 24 hours.
————————- Man cannot live by bread alone (even if it is monkey bread)