BLUEBERRY CINNAMON MONKEY BREAD

This Blueberry Cinnamon Monkey Bread is so good with your coffee in the mornings, with a tall glass of milk or as a snack anytime.  I love monkey bread and love to experiment with making it in different ways.  This is one of my favorites.  I could make myself sick on it.  You could make this using other berries and fruits, too. I can’t wait to try it with blackberries.

2 (7.5 ounce) cans biscuits (I use the country style)

Blueberries (You will need 80 of them)

1/4 cup white sugar

1 1/2 teaspoons ground cinnamon

5 tablespoons butter or margarine

3/4 cup brown sugar

1 cup nuts (I use walnuts. You can use whatever you like)

 

Spray bundt pan generously with cooking spray.  Pat each biscuit out on a board and cut in half.  Add two fresh blueberries to each biscuit half and roll it into a ball.  Combine white sugar and cinnamon in a bowl and roll each biscuit ball in the cinnamon.  Put 1/2 the nuts into the bottom of the bundt pan; add half the cinnamon balls on top of the nuts.  Melt the brown sugar and butter on the stove. (Do not cook it, just melt it until dissolved together).  Pour half the melted brown sugar and butter over the first layer of cinnamon balls.  Add the other half cup of nuts and the rest of the cinnamon balls.  If you have any cinnamon mixture leftover, sprinkle this on top and pour the rest of the brown sugar mixture over the second layer.  Bake in preheated 350 degree over 45 to 50 minutes checking for doneness since ovens vary.  Remove when done and let cool about 10 to 12 minutes before removing from bundt pan.  Drizzle topping below over bread.

Topping

 

1 cup powdered sugar

3 or 4 tablespoons milk

1/2 teaspoon vanilla extract

 

Whisk together until of pouring consistency.  Drizzle over monkey bread.  (If you have extra, reheat in microwave and serve over individual slices of the bread).

 

Enjoy!

 

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BANANA AND PEANUT BUTTER MONKEY BREAD

This Monkey Bread was an experiment for me.  My family loves peanut butter and bananas! I added some chocolate chips to this and it was even better.  This is a great breakfast treat for children and adults alike.  We love it with coffee and children will love it with a tall glass of milk.

2 (7.5 ounce cans) biscuits

2 medium bananas

Chocolate chips (I used 2 in each biscuit)

Peanut Butter (I used extra crunchy. You can use whatever you like)

6 tablespoons butter or margarine

3/4 cup brown sugar

 

Spray a 9 inch round cake pan.  Roll biscuits out with rolling pin.  Spread with peanut butter and add 2 banana slices plus 2 chocolate chips.  Fold biscuits in half and place in cake pan.  Heat butter and brown sugar until melted and pour over the biscuits.  Bake in preheated 375 degree oven 25 to 30 minutes or until biscuits are done and bread is brown.  Let cool about 10 minutes and turn out onto serving plate. Can top with nuts and banana slices. Makes about 8 servings.  Enjoy!

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SPICY PUMPKIN COFFEE CAKE OR MONKEY BREAD

This is my very favorite coffee cake! I love anything with pumpkin and spices.  I cannot leave it alone when it is in the house. If you like pumpkin recipes, you will love this coffee cake.

Dough

2 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons baking powder

1/2 stick butter or margarine or 4 tablespoons

1 teaspoon vanilla extract

3/4 cup buttermilk

3/4 cup canned pumpkin (Not the pumpkin pie mix)

2 tablespoons honey

1/2 to 1 cup walnut pieces or nuts of your choice

 

Spice mixture for dough

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 cup brown sugar

1 teaspoon ground nutmeg

1 stick butter or margarine or 8 tablespoons

 

Topping

1 cup confectionery sugar

1 tablespoon light corn syrup

3 or 4 tablespoons milk

In a bowl mix together your  brown sugar, cinnamon, cloves and nutmeg for your spice mixture and set aside. In another bowl melt your stick of butter listed under spice mixture and set aside.(You will dip your dough into the butter, then the spice mixture.  In a large bowl whisk together the all-purpose flour, salt and baking powder.   Cut in the butter until mixture is like coarse crumbs. Add vanilla, buttermilk, pumpkin, honey and nuts. Turn out onto a floured surface and knead until you have a large piece of dough. Start pulling off pieces and form into balls about the size of a walnut.  I got around 40 dough pieces from my dough.  Dip each piece into your bowl of melted butter and then into the spice mixture.  Place into a well-sprayed bundt pan in layers.  If you have any butter or spice mixture left over pour it over the dough pieces.  Cook in preheated 400 degree oven 40 to 45 minutes until brown.  Let cool about 15 minutes and turn onto a plate.  Mix together topping ingredients and drizzle over coffee cake.  Enjoy!

 

Note:  This will keep for 3 or 4 days out of the refrigerator. I just put it in my covered glass cake stand and leave on the kitchen table. (That way I can get to it easier all day long. lol.)

 

 

 Note: Save leftover pumpkin to make these Spicy Pumpkin Pancakes with Cinnamon Syrup.

 

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