Monkey Bread

Breakfast

A perfect breakfast for a house full of teenage boys. This version instructs you to make them in individual muffin tins, but they can also be made in a casserole dish. I like to top the warm, finished product with a small pat of butter and a pinch of salt.

Ingredients

1 cup Sugar
2 tsp Cinnamon
½ tsp Nutmeg
⅛ tsp Kosher Salt
1 batch Biscuit dough cut into 16 large biscuits, then quartered
¾ cup Unsalted Butter
1 cup Brown sugar
Melted butter or non-stick spray

Instructions

Preheat oven to 350 degrees

Combine the sugar, cinnamon, nutmeg and salt in a large mixing bowl. Reserve ¼ cup. Gently toss the biscuit quarters in the sugar mixture.

Lightly grease large muffin tins and place 6-7 pieces of prepared biscuit dough in each tin.

Place the butter, brown sugar and ¼ cup of the leftover cinnamon/sugar mix in a small sauce pot. Place over medium-high heat and cook just long enough for the sugar to dissolve.

Drizzle the butter mixture evenly over all the prepared biscuit pieces in the muffin tins.

Bake for 25-30 minutes.

Allow to rest for 5 minutes before serving.

Yield: 10 individual servings

Recent Recipes

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Pecan Crusted Redfish

There's a certain kind of Southern kitchen wisdom that says you can't improve on a fresh Gulf redfish — and for the most part, that's true. But every now and then a dish comes along that doesn't so much improve the fish as it does pay proper respect to it, and this pecan-crusted redfish is one of those. It's a dish that works just as well for a Tuesday supper as it does for a table full of guests you're trying to impress — which, if you ask me, is the mark of a truly great recipe. Serve it simple, with rice or grits and something green on the side, and let the fish do the talking.

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

RobertStJohn.com