|Have a bite|
Growing up, perhaps due to its questionable nutritional value, monkey bread faded from our lives. Like Santa and snowmen and Saturday morning cartoons it seemingly evaporated into adulthood, to sit a memory and nothing more. That all changed when, one night in college, I decided to make it for my roommates. After that, "Midnight Monkey Bread" worked its way into our rag-tag assortment of traditions, the perfect foil to the stress of cramming for finals.
|Breakfast *and* stress relief: it's a twofer|
|So easy the work's done for you|
It's a lot of butter and a lot of sugar but, sometimes, that's okay. Few adults can eat more than one biscuit's worth without surrendering, so be sure to pair it with a vegetable frittata or fruit salad, as to ease everyone's conscience.
2 sticks of butter
1 tbs vanilla extract
2 cans of pop-n'-fresh biscuits (or prepare biscuits from scratch, overachiever)
2 cups turbinado sugar (or brown sugar)
2 tbs freshly ground cinnamon
8 oz cream cheese, at room temperature
1/2 c pure maple syrup
1 cup walnuts, chopped and toasted
Preheat the oven to 350 and grease a Bundt pan or cake pan with about 2 tbs of the butter. Then melt the remainder over medium heat in a small, heavy saucepan. Once the butter has melted, remove from the heat and stir in the vanilla extract. Allow to cool slightly, about 10 minutes.
|Dripping with anticipation|
Cooking time varies based upon the dish you use: loaded up into a Bundt pan, it should take about 40 minutes. The monkey bread should be golden and crisp, with a crusty caramel topping and little to no give when gently poked with a finger. Arranging a smaller layer in a shallow cake pan cooks faster, about 20 minutes.
To make the icing, whisk together the cream cheese and maple syrup in a small bowl until fully incorporated and no lumps remain. The mixture should be fairly runny.
|All dressed up and ready to go|