Our twist on a classic biscuit dough favorite!
We confess. Sometimes, we cheat. As much as we love cooking and baking from scratch, we also love those clever little shortcuts that save you time while producing something so scrumptious no one notices or cares. This monkey bread recipe is the perfect cheat. It transforms canned biscuit dough into a luscious anytime treat. We loved it as children, and our feelings haven't changed, but now we’re all grown up. Hence, this is not your classic monkey bread recipe. Our version is still sweet and gooey pull-apart bread made from little balls of dough coated in cinnamon sugar and baked in a Bundt pan. The difference is beer, of course. A layered drizzling of beer caramel sauce made with Stone Smoked Porter with Vanilla Bean elevates the flavor of this monkey bread. It’s ideal for game night, during the holidays or whenever you have guests over, and you can serve it for breakfast, brunch, or dessert. For an even quicker version, use refrigerated cinnamon rolls instead of biscuits and skip the cinnamon sugar step.
Active Time: 20-25 minutes
Total Time: 60 minutes
For beer caramel sauce:
For the bread:
To eat, just pull off pieces and enjoy!
Suggested Beer Pairing: Enjoy with milk stout, brown ale, and of course, Stone Smoked Porter with Vanilla Bean.
Food Loves Beer taste tested and recommended!
What's your favorite recipe cheat?