On snowy days, it can be a challenge to come up with a new and exciting baking project to do with children. Baking seems to be a favorite among kids; their excitement of measuring, mixing and pouring is infectious. Once the recipe is ready, their eyes light up in wonderment of how soggy beige dough could turn into a stunning golden colored cake. The joy on their faces as they pull apart the biscuit pieces and taste their finished project is priceless.
Honey Cinnamon Monkey Bread is sticky, gooey, and oozing with honey and cinnamon deliciousness; it's the ultimate treat for big and little. This addictive and decadent bread is a lovely project to do with children on a snow day. So scrumptious and fun to eat., they will be begging you to make this recipe again soon!
Honey Cinnamon Monkey Bread
Ingredients
2-16 oz. tubes Pillsbury , Grand Flaky Layers Biscuit
1/2 cup sugar
1 1/2 cups wildflower honey
2 tsp. cinnamon
pinch of freshly ground nutmeg
1/2 cup unsalted butter
Directions
Preheat the oven to 350 degrees F.
Generously grease a 12 cup Bundt pan.
Mix granulated sugar and 1 teaspoon of cinnamon in a bowl. Separate the biscuits, cut each biscuit into quarters ,and roll the pieces into a ball. Add the pieces of biscuits to the sugar mixture, one at a time to coat. Arrange the biscuit balls in the Bundt pan in overlapping layers.
In a medium sauce pan, over low heat, whisk together the remaining cinnamon, honey, nutmeg, and butter. Heat until butter is melted. Pour evenly over the biscuit dough in the Bundt pan.
Bake for 40 -45 minutes.
Cool for 10 - 15 minutes before inverting onto a plate. Serve warm.
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