Monkey Bread

Okay, this is the "Mom" version of Bisquick monkey bread.  As I said before, it was a LITTLE dry & airy for me, so I would play with the liquid ratios to achieve the heavier, wetter version of monkey bread you get with refrigerated dough.

Double the regular biscuit recipe on the box, using 4.5 cups of dry mix and approx. 1.25 c WATER (not milk).  Milk causes the bread to dry out very quickly.

.75 cups of sugar + 2 tablespoons cinnamon.  Combine all these in a bowl to roll the dough balls around in.

Grease Bundt pan well; spoon out dough in small globs to roll in the sugar mixture.  It will be wetter & messier than refrig. dough version.  Arrange in the pan, layering with nuts if desired (about 1/2 cup chopped nuts).  Melt 1/4 lb of butter/margarine and 1 cup of packed brown sugar until dissolved and pour over biscuits.  Bake about 45 minutes at 350 F.  Cool slightly and turn out of pan onto serving dish.

Sorry the measurements aren't converted...I couldn't be ar$ed! :-P

It's really hard to say what would make the dough "thicker" as it's already VERY wet and sticky when you're making it.  Perhaps other people's ideas of bread dough would work?  I don't know...I've only tried this recipe once, so I haven't played around with it yet.  However, the end result was still verrrry scrummy.

(P.S. You can find recipes for homemade Bisquick on the internet...)

Just wondering if it is a regional thing in the US

In this corner of the US every middle school kid learned to make monkey bread in Home Ec class.  (And Orange Julius.)  The local bakeries usually called it Cinnamon Pull-Aparts.
 

Well, I was too excited to make it before Aless posted her mom's recipe so I used a white dinner roll recipe from my MIL's bread maker. The dough was WAY too soft, so I had to add flour after it rose. But it just came out of the oven and at least looks like the real deal. But Aless, I will try yours as I'd like to have a yeast free version, too!

Well, I was too excited to make it before Aless posted her mom's recipe so I used a white dinner roll recipe from my MIL's bread maker. The dough was WAY too soft, so I had to add flour after it rose. But it just came out of the oven and at least looks like the real deal. But Aless, I will try yours as I'd like to have a yeast free version, too!

Might be interesting to compare a biscuit recipe vs. a bread recipe.  Wonder if the yeast will change things?  I think the best consistency could be achieved by a recipe similar to really heavy cinnamon rolls or belgian buns, hmmmm.

I've made it, both kinds, I think I prefer the savory kind. I made it homemade, it was YUMMY! I'll have to search again for the recipe, as I've lost it, due to hubs changing broadband carriers. It was one of the MANY things I had stored in favorites, that are now gone. Anyway, it was easy to make homemade, even with the yeast.

I haven't had it for years but loved it.  Don't think it's a regional thing as I'm from New England.

I think its slightly regional, I grew up on Long Island and never heard of it until I went to College in Buffalo New York, my friend from Rochester made it for me. We never had this kind of thing on the Island.