“Chip, I’m gonna come at you like a spider monkey!” For those that don’t get the reference, that is a quote from the movie Talladega Nights: The Ballad of Ricky Bobby. In my attempt to make mini monkey bread, I have created a dessert/breakfast The Pastor loves. I call it Spider Monkey Bread. It is just as simple to make as Monkey Bread, you just don’t end up with half a bundt pan of bread left over.
2 cans of biscuits (10 biscuits per can)
1 stick of butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons of cinnamon
Preheat your oven to 350. I always forget this part. It occurs to me when I am placing my ramekins in the oven that the oven isn’t hot. I then have to turn the oven on, wait for it to preheat, and stand around feeling like a doofus. Mix your granulated sugar with your cinnamon in a bowl. Hey! Hey! You’ve made cinnamon sugar! Look how talented you are. Take your canned biscuits out of the cans. This always proves to be the most difficult part for me because I, inevitably, mess up the “tear here” line and end up prying the can open. Cut each biscuit into 4 (or 6) pieces. (You can tear ’em or cut ’em. The size of the pieces is up to you. Just try to make all of them similar so they will all cook in the same amount of time.) Roll your dough pieces in the cinnamon sugar you made. Plop the sugared dough into ramekins. (I guess you could try other small things that you can bake. Muffin tins, maybe. I haven’t tried it because I have ramekins.) I usually make 4 ramekins. You don’t want to fill them to the absolute top because the dough will rise while baking. But you do want it to rise above the top of the ramekins. That is what makes it spider monkey looking. (Leave a space above the dough about the size of the end of my thumb. I’m really bad at guessing inches and such. So, I measured the end of my thumb with my yard stick and that would be about an inch.) I sprinkle in a little of the cinnamon sugar that is left over the top of the sugared dough, not too much, just a little. (About a teaspoon of cinnamon sugar per ramekin.)Place your ramekins on a cookie sheet. Believe me, this makes it easier to handle the hot little ramekins an it catches any glaze that creeps out during cooking. Now you make your fabulous glaze! In a saucepan, melt your butter. (You can use margarine if you want. I just usually use butter.) Once your butter is all melty, add half a cup of brown sugar. (I think mine is light brown.) You can add a little more than half a cup. I usually do. (I’ll remind you that I don’t measure things while I am cooking.) Stir and stir and stir and do not stop stirring the brown sugar. Your brown sugar and butter will begin to become caramel! Yeah! You’ve made caramel! Your talent continues to amaze me! Once your caramel is, well, caramel, pour it over the sugared dough in the ramekins. Just eyeball it and try to keep it evenly divided between the four. Put them in the oven. (Hopefully you preheated it and are not now standing there in front of a cold oven feeling like a doofus.) In 10 to 15 minutes, you’ll have spider monkey bread!!! (You will know it is done when it has not yet burned and no longer looks like raw dough.)
I will warn you about spider monkey bread. Once you start making this for those you love, they will ask for it often. Don’t make the first batch if you aren’t ready to make the second! (The Pastor should be proud. That was almost a Wesley quote.) The end.