With the Snowpocalypse shutting down the city (and law school!) for the third day running, I was stuck in my apartment with nothing to do. The snow-covered trees and buildings outside reminded me of frosting, and I just happened to have sugar, flour, butter and cream cheese, so . . . obviously I had to make Monkey Bread!
This was my first time working with yeast — usually I make this recipe with Pillsbury biscuit dough. But I happened to have some packets of dry active yeast in my cabinets and way too much time on my hands, so I was feeling pretty ambitious. Monkey bread from scratch, baby!
The end-product is pull-apart soft, buttery, cinnamon-y, and oh so yummy. The brown sugar/butter mixture drizzled on top caramelizes during the baking process, and forms a delightful crust. Unlike a regular cinnamon roll, this monkey bread is moist and soft on the inside, but sweetly crispy on the outside. Drizzle some cream cheese frosting on top, and you’ll think you’re in heaven.
1/2 cup white sugar
2 tbsp ground cinnamon