Now, this is all I had left after my company left but trust me it looked just like the photo on PW’s site when I took it out of the oven. Just kidding, it looked a little like it, but smaller and not as gooey. I used a loaf pan instead of a bundt pan, if you want to fill a bundt pan double the whole recipe (dough included). Mine also didn’t turn out as gooey because I made the mistake of dumping the extra sugar and cinnamon that was left over into the pan, soaking up the extra butter.
I will share with you what I did to make this Heavenly delight because I didn’t have all the ingredients I had to improvise.
Pastor Ryan calls for 3 cans of Biscuit dough, I didn’t and couldn’t find any. So I made my own.
The recipe is from a 1950′s cookbook that my Mom has, she got it from my Grandmother who also made this biscuit dough. But, normally we roll it out, stuff it with tuna and serve it with Bearnaise Sauce, but that is a recipe for another time.
Stir and Roll Biscuit Dough (so quick, it’s unbelievable)
Take 1 1/3 cups sifted flour, 2 tsp baking powder, 1/2 tsp salt, 1/4 cup vegetable oil, 1/2 cup milk. Sift dry ingredients togetehr into a bowl. Pour oil and milk into a measuring cup, don’t stir. Then, pour all at once into flour. Stir with fork until mixture cleans sides of bowl.
BeachMama’s Version of Monkey Bread
Take your Stir and Roll Biscuit dough and form into a rectangle. Using a sharp knife, cut into 1″cubes. Set aside.
Into a large ziplock back pour 1/2 cup of white sugar and 2 tsp cinnamon. Seal bag and shake until well mixed.
Add dough to back with cinnamon/sugar mix. And shake until all of the dough is evenly coated. Place coated pieces of dough in a loaf pan. Set aside.
In a saucepan, melt 1/2 cup of butter, add 1/4 cup of brown sugar. Stir until sugar is melted into the butter and the colour changes to one colour (I didn’t take pictures, but the photos on Pioneer Woman’s site show each step). Once this mixture turns to one colour pour over the sugared dough in the loaf pan. Ensure all pieces of dough are below the butter mixture.
Place in a 350 degree preheated oven and cook for 30-40 minutes. (mine took 35 minutes). Let cool for five minutes, run a knife around the edge of the pan and turn out on to a plate. Enjoy.