Just in case you all thought I was getting a little too healthy/veggie/prissy with my cipollini onions and peas gremolata...don't worry, I still go ape for sinful sweets.
This extremely kid-friendly recipe goes out to all my little monkeys (nine nieces and nephews!) in Atlanta and San Francisco. May you revel in indefinite sugar highs!
Aunt Kate's Monkey Bread
1/3 cup butter
1/4 cup sweetened condensed milk
1/3 cup sugar
1/3 cup packed brown sugar
1 tablespoon cinnamon
2 cans Pillsbury Grands big buttermilk biscuits (or similar - 3 cans of regular-sized biscuits)
1 1/2 cups powdered sugar
3 tablespoons heavy cream (or 2 tablespoons milk)
1/2 teaspoon vanilla
Coat the inside of the Bundt pan with cooking spray or butter and set aside.
Melt butter in a bowl and stir in sweetened condensed milk until blended. In another bowl, mix the sugar, brown sugar, and cinnamon.
Open one can of biscuits and separate. Cut each biscuit into four sections (you can do this step more efficiently by quartering the biscuits in stacks of two or three) and roll each section into a ball. Coat each ball in the sugar mixture, then place in Bundt pan. After finishing the first can of biscuits, drizzle half of the butter mixture evenly over the top of this first layer. Repeat these steps for the next can of biscuits. Sprinkle the remaining sugar over the top and bake in a preheated 350° oven for 30-35 minutes.
While bread is baking, mix sugar, cream or milk, and vanilla in a small bowl with a fork. Add more cream if necessary for desired texture (the icing must be drizzle-able).
When done, remove from the oven and let cool for a minute or two, then turn onto a plate and carefully remove the pan. (do this promptly or the bread will stick inside the pan.) While bread is still warm/hot, drizzle icing decoratively over bread.
Enjoy! Eat by tearing off biscuit hunks, monkey style.