Every Saturday morning, I groggily dig through my recipe pile and pull out this classic. The (wide-awake) boys are always eager to help me make their favorite breakfast of the week. If you've ever had "Monkey Bread", you'll notice this is SIMILIAR with a few twist. When I first made them, I asked my kids to come up with a name other than Monkey Bread and yup...Monkey Balls was their bright idea! I love it.
Monkey Balls
Prep time: 10 minutes
Cook time: 13-16 minutes
Ingredients:
* ½ c. chopped pecans (optional, I don’t usually use them for kids)
* ¼ c. butter
* ¼ c. firmly packed light brown sugar
* 2 Tbsp. corn syrup
* 1 tsp. ground cinnamon, divided
* 2 (8 oz.) cans of crescent rolls
* 1 ½ tsp. granulated sugar
Preheat oven to 375 and bake pecans and butter in 10 in. round cake/pie pan for 2 minutes. Remove from oven and stir in everything but reserve ½ tsp. of the cinnamon and all the granulated sugar (mix those two items in separate bowl). Unroll crescents and separate into 8 rectangles, pinching together the seams. Sprinkle the cinnamon sugar mixture on top and roll up (long-ways) then cut into 1 inch sections. Place, cut side down, in butter mix in bottom of pan. Most pieces won’t be touching and that is good. Bake until light golden (don’t over bake) and remove, flipping over on a plate immediately and serve warm!
Get your ingredients ready to go...
Pinch the seams on the crescent rolls together.
Have the melted mixture of corn syrup, brown sugar, cinnamon and butter (with nuts, if desired) ready to go.
No worries if the kids are "helping" and the rolls get placed in the pan a little haphazardly (the boys did this themselves), it will still be lovely once you flip it on the plate upside-down later!
What a wonderful way to wake up on the weekend, with the smell of rolls baking in the oven, yummmm....
Pull them out after 10-15 minutes, when lightly browned. Flip them onto a plate while still hot or they may stick if you wait!
Dig into those babies while they're still warm!
Kid AND grown-ups LOVE 'em!!
1 comment:
Yum, yum, yum! I would totally make this as opposed to making Monkey bread. This recipe seems to coat each piece more generously. Thanks for another great recipe Tara. PS, Marissa and I made two recipes this weekend, one being banana bread and the other molten lava chocolate cupcakes. The bread is always great and the cupcakes weren't as great as I imagined because there wasn't much molten in the middle. Either way it was nice to have the oven going again during football.
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