Twiggie Makes by Candace Grahl

Hubby went out of town this past weekend to Austin, TX to attend SXSW. Seeing that he and his crazy diet were going with him, I decided to break out one of my favorite (and super duper easy!!) breakfast recipes, chocked full of processed, buttered and sugary goodness to cook up for us to enjoy. This is one of those recipes that makes the words “comfort food” come to my mind. I remember my mom making this for us on Sunday mornings before we went to church. It is so amazingly delicious and smells just as good when it is baking that it would quite literally wake us from our Sunday morning sleeping. When I tweeted that I was going to devour my weight in monkey bread I received three twitter responses of “What is monkey bread?” and I just about fainted. Only because I am so sad that these women have lived for so many years without ever tasting it. And actually, you might have had it as a child only called it something else. I can not for the life of me understand why they call it monkey bread, but whatever I don’t care. It is so good. And I drop my voice as low as I can when I say gooooooooood. So here it is, my beloveds: the monkey bread recipe.

Monkey Bread

3 cans of refrigerated biscuits (regular size - we get the 4-pack)
3/4 cup sugar
1-1/2 tbsp cinnamon
1/4 cup butter, melted
2 cups confectionery sugar
1 to 3 tbsp water

Preheat your oven to 350 degrees and grease a 9″ or 10″ bundt pan (or tube pan, as some call them, altho I like calling it a bundt pan mainly because I love the scene in My Big Fat Greek Wedding where the grooms mom brings the bundt cake to the family dinner and the mother of the bride can not pronounce “bundt” but then turns to her family, totally confused and says “This cake has a hole in it.” *snort*). Pour the sugar and cinnamon in a ziplock freezer bag, seal the bag and then mix it together until evenly combined. Quarter the refrigerated biscuits, pull them a part…

…and then place in the bag with the cinnamon-sugar.

Seal the bag tightly (and make extra sure it is closed or else you will have a big ol’ mess on your hands. and you can trust me on that one.) and then toss the bag around in your hands to make sure all that dough gets coated in the cinnamon-sugar mixture.

Take the cinnamon-sugar coated dough chunks and place them evenly around the greased bundt pan.

Combine the melted butter and the remainder of the cinnamon-sugar mix and drizzle on top of the dough. Place in the oven, bake 30-35 minutes. Once done, remove from the oven and let cool for 5-10 minutes. Invert onto a plate or cake stand. In a small-medium sized bowl combine the confectionery sugar and water, adding a tablespoon at a time and whisk until all lumps are gone and icing consistency is achieved (in between runny and sludgy. or sludgey. is that even a word?). Drizzle on top of warm monkey bread.

Pull a part and be ready to eat so much you will make yourself sick. But in one of the best ways possible!

*You could also add raisins or nuts before you put it in the oven, if you so desire.