I love having company come to town and stay with us, especially during the holidays! It reminds me of when I was younger and the whole extended family would all stay at one family member’s house! It was the best! Everyone together under one roof spending quality time together while enjoying delicious food around one big table!
Having something yummy to eat at all times is a staple for Southern Hospitality! This is something my family can do in their sleep! My Granny, my Nina, my momma, and every single one of my aunts can give Martha Stewart and Paul Dean a run for their money! I promise you I gain 5 pounds after a weekend with my family! Standing around in my jammies with a hot cup of coffee, laughing and chatting away with my family is seriously like therapy! I absolutely love it! I decided when I was younger that I wanted my home to feel that way for all of my family and friends, too!
I actually like doing all of the little chores to prepare the house! Things like putting fresh linens on the guest bed, having a welcome basket with bottled water and toiletries that they might need, and having a framed sign with the wifi password on their nightstand. I want to make sure they feel completely at home! While I love having a stunning breakfast to present for my guests, I don’t want to spend hours cleaning up the mess! I want it to taste delicious and look amazing on my table, but I don’t want to lose precious time with my people while I’m having to clean up the kitchen! That is why this delicious Apple Brown Sugar Monkey Bread is the perfect breakfast and brunch recipe to serve to your guests! It requires very little prep work, very little mess, and it looks and tastes like you worked for hours in the kitchen! This is definitely a recipe you will want to print for your recipe box!
Monkey Bread Ingredients
2 Cans of Pillsbury Buttermilk Biscuits
3 Diced Apples (Granny Smith or Red Delicious)
2 Cups of Brown Sugar
1 Cup of Granulated Sugar
1 Tsp. of Salt
1 Stick of Melted Butter
Set oven to 350º F and coat your Bundt pan with oil. I was out of canola oil, so I used coconut oil and it worked beautifully!
Cut each biscuit in half. Set aside.
Add the sugar, apples, and salt to a bowl and mix together. Add the butter and biscuits. Lightly toss the biscuits in the mixture until fully coated.
Layer the biscuits in the Bundt pan. As you layer, use a spoon to add some of the sugar and apple mixture in-between each piece of dough. Pour any remaining sugar and apple mixture in the bowl on top of the biscuits.
Bake at 350 for 30 to 35 minutes. Every oven is different, so keep an eye on the biscuits to make sure they don’t overcook. Use a toothpick to make sure the biscuits are fully cooked. Let cool for 15 – 20 minutes. Place a bowl on the counter and pour the excess sugary syrup into the bowl. This will prevent the syrup from running all over your beautiful cake stand and it will be perfect to serve as a delicious caramel drizzle!
Place a cake stand or serving tray on top of the bundt pan. Firmly hold the bottom of the cake stand and quickly flip the bundt pan on top of the cake stand. Slowly pull the bundt pan off of the cake. Drizzle with the caramel syrup and enjoy!
Do you have a go-to recipe that you love to whip up for company or just a lazy Saturday morning? I would love to try it out!