This week has not gone to plan at all. In about a 100 different ways. That happens sometimes. Being able to throw in my Make-Ahead Monkey Bread saved the day for an impromptu backyard camping session. This isn’t something my mom would make Up North. This wasn’t even supposed to make the blog this week. But, like I said, this week hasn’t gone to plan!
Fun at Home
Like most people, we’re struggling to find ways to meaningfully #staycation. Keeping the Kid engaged and entertained, while maintaining some social distancing. Putting up a couple of tents (so they each have their own) and eating outside allowed for a sleepover. We bought a video projector, made a fire, and they watched a movie in the driveway. It felt almost normal.
Make Ahead Breakfast
Although this may not be one of my family camping recipes, Mom is the queen of make-ahead breakfast! When you can get some, or most, of the prep work done the night before. It takes the stress out of mornings. Especially with kids. This Make-Ahead Monkey Bread recipe allows you to make part of it the night before. While the oven preheats, you can do the last step, throw the pan in the oven, and walk away.
Once cooked, this Monkey Bread is an ooey, gooey, kid-loving mess of a breakfast. There are few ingredients. The kids can even help roll the dough into balls. And it’s just fun. You can pull it apart or you can slice into it.
So this isn’t a traditional camping meal for me. It did become one for the Kid in this very weird time we live in. The kids were thrilled, and it topped off their backyard camping night in the best way possible. Not my planned post, but it was yummy, and I hope you like it!
Make Ahead Monkey Bread
Equipment
- Bundt Pan (silicone if you have it)
Ingredients
- 2 pkgs Pillsbury Grand Biscuits (8 count)
- ½ cup White Sugar
- 2 tsp Pie Spice
Caramel Sauce
- ½ cup Brown Sugar
- 1.5 sticks Butter
Instructions
Night Before
- Lightly grease a bundt pan
- Add the sugar and pie spice to a ziploc bag, close and shake to combine well
- Open both cans of Pillsbury Grand biscuits, cut each biscuit into four pieces
- In small batches (approx 8 to 10 at a time), roll each cut piece of biscuit into a ball and drop it into the ziploc bag
- Gently shake the bag to coat the dough balls in the spiced sugar mixture
- Remove the balls and place in the bottom of the bundt pan, spreading evenly around and repeating until all dough balls are in the bundt pan
- Cover the bundt pan with plastic wrap and place in the fidge overnight
Morning Of
- Preheat oven to 350°F
- Take the bundt pan out of the fridge and set on the counter while the oven preheats
- In a microwave safe bowl, add the brown sugar and butter and place in the microwave to melt the butter (approx 1 minute)
- Remove the butter and sugar from the microwave and stir well, ensuring it comes together – put it back in the microwave in 15 second increments if it does not fully combine (it will be slightly gritty still)
- Pour the butter and sugar (caramel) mixture evenly over the dough balls in the bundt pan
- Place the pan in the oven and cook for 30 minutes – check to ensure the biscuits are cooked (it may need 3 to 5 more minutes)
- Let rest 10 minutes (this is very important) before flipping out on to a large plate or platter and serving
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