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I am sitting here looking at my computer screen in a almost food coma-like state. This morning I woke up and created one of my all time favorite breakfast foods in the world…classic monkey bread (and added some new favorites …orange zest & a Saturday morning pick me up – Rum). Our apartment filled with the smells of cinnamon & sugar as the bread slowly baked. Finally, after the most unbearable 40 minute wait, the monkey bread was complete to indulge in for the rest of the day. I love mornings like this.
We have been baking monkey bread in our family for years. I’m not sure how long ago it became a tradition to wake up on Christmas mornings and have freshly baked monkey bread for breakfast, but it was definitely a childhood favorite of ours every year (& Probably the most brilliant tactic to keep us away from opening presents early ever made).
Perhaps it is psychological, but I now am pretty sure of the fact that this is the best comfort food in the world.
Breaking out of the family mold, I added my secret elements to this version of monkey bread to bring in a little twist. Orange zest and Rum.
The classic recipe is delicious and filled with sugar and cinnamon goodness. I added in cloves to the cinnamon sugar mixture to bring out the taste of the orange zest I added in. And then to top it all off, I used my leftover elements and added in a little rum to really bring out all of the flavors.
Verdict…gooey, sweet cinnamon with tinge of fresh orange and sprinkle of rum…Punch Drunk Monkey Bread Amazing-ness! Thus, I have fallen into a delicious food coma. So – fair warning – this monkey bread may create addictive like cravings & the inability to eat just one!
Punch Drunk Monkey Bread
- 2 cans of refrigerated buttermilk biscuits
- 3/4 cup butter, melted (we used the light country crock version and it turned out great)
- 1 cup sugar
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 1/4 teaspoon cloves
- 1/2 tablespoon orange zest
- 1 teaspoon rum (we used imitation rum)
- Preheat oven to 350 degrees and prepare bundt pan by applying a thin layer of non-stick spray
- In a bowl, mix cinnamon, sugar, brown sugar, and cloves until well mixed
- In a a microwaveable bowl, melt butter on 50% power for 1 minute (until fully melted)
- On a plate, take out the dough from the cannisters then create an assembly line with dough, then butter, then cinnamon mix, then bundt pan
- Break apart dough and roll pieces into 1/2″ balls (about a quarter of a roll), roll in butter until covered, then roll into cinnamon mix (generously cover), and then place in bundt pan at random. They do not need to be packed in since they will expand while baking.
- After first layer, sprinkle mixture with orange zest. Repeat with each layer of rolls.
- With remaining cinnamon & sugar and butter, mix together and add rum until well mixed. Evenly pour mixture over rolls in bundt pan.
- Bake for 40 minutes then remove from oven. Let cool 12-15 minutes then carefully flip bundt pan onto serving plate and remove. Serve immediately!
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