A Gooey Caramel-Roll Loaf
Monkey rolls are a family favorite for many, and for good reason. They’re not only scrumptious, but fun to prepare, pull apart and eat. As they bake, the warm coating creates a glossy sheen that can jazz up any table.
This recipe requires only a handful of ingredients, and in about about an hour, you’ll have ooey, gooey caramel-coated treats your whole clan will love. Prepare a batch for a special birthday breakfast before school or for a decadent addition to a Sunday or holiday brunch. While they’re wonderful served warm, they also make delicious chilled leftovers.
Total Time: 30 minutes | Prep Time: 65 minutes | Serves: 12
- 2/3 cup white sugar
- 2 teaspoons ground cinnamon
- 4 cans Pillsbury Refrigerated Buttermilk Biscuits (regular size, not Grands)
- 10 tablespoons salted butter
- 1 cup brown sugar, packed
- Heat your oven to 350F, and then coat a 12-cup tube or standard angel food cake pan with nonstick cooking spray.
- In a 1-gallon plastic bag, combine the white sugar and cinnamon.
- Separate the dough into single biscuits, and then slice each one into quarters using a chef knife or pizza wheel.
- Add the biscuit quarters to the bag, seal the bag and turn it to coat the dough in the sugar and cinnamon.
- Place the coated dough in the prepared pan, sprinkling any excess sugar mixture from the bag on top.
- In a large saucepan, combine the butter and brown sugar. Over medium-high heat, bring them to a boil for 1 minute, stirring continually.
- Pour the butter and brown sugar mixture over the biscuits in the pan.
- Place the pan in the oven to bake for 35 to 45 minutes, or until the tops are golden brown.
- Allow the biscuits to cool for 5 minutes, and then turn the pan upside down on a plate or serving tray to serve.
- To add a surprise creamy filling, wrap each biscuit dough quarter around a teaspoon of cream cheese before tossing them all in the sugar mixture.
- For crunch and nutty flavor, add 1/4 cup chopped pecans to the bottom of the pan before adding the dough. About midway into baking the rolls, add another 1/4 cup of chopped pecans on top, which will end up being the bottom.
- For a tropical twist, sprinkle shredded, unsweetened coconut over the bottom of the pan before adding the dough. Then midway through, sprinkle more on top -- the eventual bottom.
August McLaughlin is a health and sexuality writer and author of "Girl Boner: The Good Girl's Guide to Sexual Empowerment." Her work appears in Cosmopolitan, The Washington Post, DAME Magazine, LIVESTRONG.com and more. augustmclaughlin.com