I literally spend hours and hours every week browsing recipes online, only posting those I’ve tried and really loved so my readers can be happy with what they find here. While this blog allows me to be creative (photography, writing, etc) I have never posted a recipe that I’ve created myself.
If you’ve read my skillet-baked chocolate chip cookie post, you already know that I recently purchased a skillet and instantly fell in love. I’ve been itching to use it again for another dessert.
Now, I have more than a few monkey bread recipes in my bookmark folders. It’s always been a recipe I say I’ll try, but I never have a true reason to make it. It’s a huge dish after all, and I can’t eat it by myself. Actually I COULD, but I shouldn’t. It’s part of this new year’s resolution thing I have going – “eat less but still bake fattening desserts three times a week”. Sigh.
If you search for a monkey bread recipe you’ll find a million and they all look amazing. But have you ever seen a traditional monkey bread baked in a skillet? I didn’t think so.
Not only does this baking challenge allow me to use my skillet again, it’s also going to be smaller than a regular monkey bread recipe so I can feel better about eating the whole thing myself. You might call me a genius BUT … no you’re right, I am.
After reading countless recipes and reader tips and reviews, I believe I have created a delicious dish and it’s super super super easy.
So here we go, a recipe by… ME!!! Inspired by many talented bloggers out there so thank you for the help!
Skillet-Baked Monkey Bread
What You Need:
1.5 cans of buttermilk biscuits (355 g size) or 3/4 can of grande buttermilk biscuits (e.g. pillsbury)
1/3 cup granulated white sugar
2/3 cup light brown sugar
1 teaspoon cinnamon
2/3 cup unsalted butter (to be melted)
What You Need to Do:
1. Preheat the oven to 350. Open the can of biscuits and cut each one into 4 pieces.
2. Combine white sugar and cinnamon in a large Ziploc bag. Shake shake shake to combine!
3. Place the biscuit pieces into the bag. Shake shake shake to coat!
4. Place the coated pieces into a greased skillet, one on top of the other, until skillet is 3/4 full.
5. Melt the butter and the brown sugar in a pot on low to medium heat until combined.Pour over biscuits.
6. Bake for 25-30 minutes, or until the top is golden brown.