This is in collaboration with Hertiage Distilling Co. Brown Sugar Bourbon but all opinions are my own.
Okay so believe it or not I have never made Monkey Bread but I have tried it and L-O-V-E-D it and so I did a campaign with BSB Brown Sugar Bourbon and the minute I received my bottle, I took a sip and I knew right away that I had to incorporate it in a dessert somehow. So off to Pinterest I went and found a billion recipes. Of course there are tons of homemade style recipes but it was a Sunday night and I wanted to make something simple so here it goes….
This will melt in your mouth and make you wanna eat the whole bread. I have decided that this is going to be my holiday gathering recipe because it’s sooo good and also would taste spectacular warm with some vanilla ice cream.
3 Cans of Pilsbury Grands Buttermilk Biscuits
1 Cup of Sugar
3 TSP of Cinnamon
1 Cup (2 sticks) Unsalted Butter
1 Cup of Dark Brown Sugar, Packed
2 TBSP of BSB Brown Sugar Bourbon
1 Bundt Pan
Preheat your oven to 350 Degrees F
In a Ziploc bag combine sugar and cinnamon. Cut the biscuits into quarters and toss them into the Ziploc bag and make sure they are coated with the cinnamon and sugar.
Put the coated biscuits into a bundt pan coated with non-stick spray.
In a small saucepan, combine the brown sugar, butter and BSB Brown Sugar Bourbon. Cook over medium heat until the brown sugar has dissolved.
Pour the butter onto the sugar coated biscuits in the bundt pan and place in the oven and bake for 40 minutes or until the biscuits look golden brown.
Once done, cool for 10 minutes and flip the bundt onto a serving plate and enjoy!