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Monkey Bread Pull Apart Loaf

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Monkey Bread Pull Apart Loaf
There are times when we all want a little shortcut in the kitchen. Sometimes, this takes the form of an overnight recipe that can be prepared in advance and sometimes it takes the form of a recipe that starts with some store-bought ingredients. This Monkey Bread Pull Apart Loaf starts with a tube of refrigerated biscuit dough that really streamlines the baking process. With minimal prep time, you can have a delicious and fun-to-eat bread ready to go into the oven at a moment’s notice, ideal for a brunch with friends or a dessert that you don’t mind getting a little sticky eating.

To make the loaf, shaped (but unbaked) biscuits are split in half and filled with a mixture of brown sugar and cinnamon. They’re brushed with butter and then stacked together before being arranged in a loaf pan. It should look like a giant brown sugar sandwich before baking. I drizzled the biscuits with a little bit of extra butter before putting it into the oven to bake. For the biscuits, use any brand that you like. Pillsbury biscuits, Trader Joe’s biscuits… there are many to choose from out there and they should all deliver good results. You can also use homemade biscuit dough, if you feel like investing a little bit more time into your project!

Monkey Bread Pull Apart Loaf

The finished loaf has a crisp exterior and a soft, flavorful interior with a nice balance between the spicy sweetness of the cinnamon-brown sugar filling and the buttery biscuits. It’s easy to pull the pieces apart and eat with your fingers. A touch of glaze adds a little extra sweetness for each piece, though it doesn’t need much. This loaf isn’t quite as sticky as a Classic Monkey Bread, which is baked in a bundt pan or tube pan. In a deeper pan, many of the pieces don’t come into contact with the edge of the pan, so you end up with gooier pieces (not a bad thing!) with that type of recipe, where as you end up with a little more “crust” in this variation. I personally like the crisp contrast of a caramelized sugar crust on my monkey bread, so I find this to be even more delicious than the traditional recipe.  Serve this while it is still warm from the oven.

Easy Monkey Bread Pull Apart Loaf
1 tube refrigerated biscuit dough (8-ct)
1/2 cup brown sugar
1 1/2 tsp ground cinnamon
3 tbsp butter, melted and cooled

Preheat oven to 350F. Line a 9×5-inch loaf pan with parchment paper and lightly grease.
Open tube of biscuit dough. Separate biscuits and cut each in half lengthwise, to form 16 thin biscuit rounds. Flatten slightly with the palms of your hands if the shapes are irregular.
In a small bowl, whisk together brown sugar and cinnamon.
Take one piece of biscuit and coat in the brown sugar mixture. Place about a teaspoon of the sugar mixture on top of the biscuit, then dredge a second piece of biscuit in the sugar and place it on top of the first biscuit. Repeat with all biscuits, until you have a neat tower. Working carefully (or by separating the stack into smaller pieces), turn the tower on its side and place in the prepared loaf pan. Drizzle with melted butter and sprinkle with 2-3 tsp of the remaining brown sugar mixture.
Bake for 40-45 minutes, until deep golden brown and completely set.
Allow to cool slightly before drizzling with glaze (optional) and serve slightly warm.

Serves 8-12.

Simple Glaze
1/2 cup confectioners’ sugar
2-3 tsp milk

Whisk ingredients together in a small bowl until smooth, then drizzle over the pull apart loaf.

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