Golden Monkey bread
This twist on monkey bread with a touch of Golden Monkey tea will make you go ape over this recipe.40 m 2
- 3 10-biscuit cans of refrigerated buttermilk biscuit dough
- 1 c. sugar (divided)
- 2 tsp. cinnamon
- 1 tsp. Golden Monkey tea leaves
- 1 c. hot water
- 1 c. butter (2 sticks)
- 1/2 c. brown sugar
Brew tea in hot water. Steep 5 min. Strain.
Open the biscuit tubes and cut each roll into 4 pieces. Mix cinnamon with white sugar. Drop roll pieces into cinnamon sugar. Drop sugar-coated pieces gently into a well buttered Bundt pan.
Put 1/2 c. of the leftover cinnamon mix, 1 tbsp. brewed tea, 1/2 c. packed brown sugar, and 1 c. of butter into a small saucepan.
Bring this mixture just to a boil; remove from heat immediately. Carefully drizzle over the roll pieces.
Bake at 350°F for 30 min.
Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.