Sunday, February 23, 2014

Apple Cinnamon Monkey Bread

In Northern Virginia we got to enjoy beautiful 60 degree weather this weekend after weeks of snow storm and school closing. The kids were out having too much fun or monkeying around, sooo I decided to make them apple cinnamon monkey bread. I normally make the regular monkey bread but wanted to put a twist to it.

Apple Cinnamon Monkey Bread

2 cans Pillsbury Butter tastins' or buttermilk biscuits
1/2 cup sugar
1 bottle of Archer Farms Apple Cinnamon fruit syrup-Target
1 stick of butter

Take biscuits out of the can, separate them and cut each biscuit into 4 pieces.


Melt butter then mix butter with sugar and Apple cinnamon fruit syrup.

Pour 1/4  of the syrup mixture in the greased bundt pan. 

Place biscuit pieces in a bundt pan.

Grizzle about 2/4 of the syrup mixture as you place biscuit pieces in the bundt pan.

Use the last of the syrup mixture and pour it over all the biscuit pieces.

Place in a preheated oven at 350  degrees bake for 25-30 minutes until golden brown.

Remove from oven and invert onto serving plate. Maintain tight seal when inverting or you would loose content or break bread and trust me, it has happened few times and nasty sticky messy. Imagine cleaning up thick syrup off the floor, not pretty. Let bread cool a bit before pulling off chunks to eat.


Happy eating. I guarantee you, the kids and the family will enjoy this variation to the classic monkey bread.

I very much welcome feedback. Excuse my pictures, Using my Samsung galaxy 4 and we are a working progress until I get a pretty good camera.