As featured in blog post #7: The Singe of Cinnamon.
- Pam cooking spray
- 2 tubes Pillsbury biscuits or a generic brand counterpart
- 1 cup sugar
- 1 1/2 teaspoons cinnamon
- 1/2 Anjou pear, small dice (those are the green ones)
- 1/4 dried cranberries, roughly chopped
- 1 stick butter, melted
- 2 tablespoons white balsamic vinegar (use brown if you can’t find white)
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Spray the inside of a small Bundt pan with Pam until well greased. Mix together the cinnamon and sugar in a bowl. Open your tubes of biscuit dough (enjoy the pop, that is always my favorite part. Cue David Bowie and Queen’s “Pressure”). Cut each biscuit into quarters, then coat in cinnamon sugar. Overlap the first few biscuits into the bottom of the Bundt pan until a layer forms (i would use about a 1/3 of the total biscuits). Sprinkle in half of the pears and dried cranberries. Add more sugar coated biscuits, about another 1/3, then sprinkle the remaining pears and dried cranberries. Layer on the remaining biscuits. Add any left over cinnamon sugar to the melted butter and heat on low until the sugar dissolves. Add the white balsamic vinegar, vanilla, and a pinch of salt to the butter and stir until combined. Pour evenly over the biscuit pieces and press down lightly. Bake in the oven for 15-20 minutes or until the bread is browning and cooked through. Flip immediately after removing from the oven onto a plate or platter. I garnished mine with cinnamon sticks, but freshly sliced pears or more dried cranberries would be a nice touch. Creme fraiche would also make a great dip for this slightly savory, more adult monkey bread. Bon App Y’all.
Vegan bonus version:
- Substitute Pillsbury Original Crescent Rolls for the biscuits. This will change the bread slightly, but it should still be delicious. (That one is for you, Pam)
Want to print this for all your besties? Of course you do! Click the link for an easy to print one-page pdf file: Monkey Bread with Pears, Dried Cherries, and Balsamic