I’ll Be On You Like A Spider Monkey… Bread

“I like breakfast-time better than any other moment in the day,” said Mr. Irwine. “No dust has settled on one’s mind then, and it presents a clear mirror to the rays of things.”

-George Eliot, Adam Bede

Monkey Bread

_ _I originally considered titling this post “Hold on tight spider monkey… bread” but then I realized that I don’t particularly want to showcase not only that I have seen, but can quote “Twilight” the movie. Granted, these films may be my guilty pleasure, but I also wrote a college paper on the glamorized yet unhealthy and borderline abusive relationship between Bella and Edward. Ohhh how two-faced I feel.

_ _When I see recipes for Monkey Bread they are nearly always made in a bundt pan (which always sounded like a dirty word to me) and not only do I not own said pan, I refuse to buy one for a single recipe… even if it is a recipe that I have been dying to make. So I switched it up and decided to make it in miniature. A true spider monkey… bread.

Servings: 8 “muffins”

Ingredients:

2 cans Pillsbury Crescent Rolls

1 stick Butter

1/4 cup Brown Sugar

1/2 cup White Sugar

2 tsp Cinnamon

Maple Syrup or Sweetened Condensed Milk (optional)

Preheat oven to 350°F

1. In each can of rolls there should be 4 rectangles of dough. Cut each of these rectangles into 3 equal pieces and roll them into balls.

2. In a medium bowl, combine the white sugar and cinnamon. Roll the crescent balls in the sugar mixture until they’re totally covered.

3. Spray a muffin tin down thoroughly with a cooking spray (for something this sticky, I found the kind with flour already in the spray works best). Put 3 dough balls into each muffin tin.

4. In a small saucepan melt the butter and brown sugar until they’re combined. Pour the butter mixture over the dough, filling each tin about half full.

5. Bake until puffed and the tops are a dark, golden brown.

Note: because making them this way means that they aren’t as soaked in the butter-sugar mixture as they would be in bigger pans, I like to eat them with a bit of maple syrup or condensed milk over the top. “Really? More sugar?” you might ask… Yes. It’s worth it, trust me.