Growing up, my sister only knew how to make one recipe.
Monkey Bread. She really only made the cinnamon sugar kind. You know, the one where you take Grand’s biscuits and cut them in fours and then wrap each one around a little bit of cinnamon sugar. Then you drop them all in a Bundt pan and let the baking magic happen and turn It into a gooey mess. After that, she’d drizzle it will a homemade milk and powdered sugar glaze and that’s it. She has come a long way since then. She’s made chocolate, apple, caramel, fruit, and so many other variations of monkey bread. This one, however, she has yet to try.
And I’m going to surprise her with it on Thanksgiving Day. It is the same idea as what she makes, but with pumpkin flavoring inside. It completely revolutionizes pumpkin bread. And I’m not even exaggerating.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Make sure to liberally grease your Bundt pan with Pam cooking spray to avoid sticking.