What is a girl to do at 10:00 at night when she just got home from a late night workout and frozen yogurt run? Oh right, bake. Duh. Isn’t that obvious? Come on, guys, it’s been TWO WEEKS since I’ve baked! I think that’s illegal… It has to be. Regardless, I needed to bake. My oven looked so lonely and deprived. My brother and his friends needed something delicious. It was my duty. So I set forth on an experiment. A beautiful, cinnamon-sugary, syrup-laden experiment. Monkey bread. Oh. My. Deliciousness. I found this recipe on Dashing Dish, and with a little dash of Laura flavor (and help from my lovely assistant and good friend Dan), created a dessert that will make you go bananas! (Ignore my corniness.)
Monkey Bread Recipe:
2 Cans Pillsbury Crescent Rolls (I used Big & Buttery- YUM.)
1 cup Maple Syrup (I used Aunt Jemima)
2 Tbsp Butter
2-3 tbsp cinnamon
1/4-1/2 cup sugar
1. Preheat oven to 350. Spray 12 muffin cups with nonstick spray.
2. Open the cans of dough and just each triangle into 3 equal pieces. Roll each piece into balls, creating 24 balls between the two cans.
5. Place 4 balls into each individual muffin tin. Pour the butter-syrup mixture over the balls until they are thoroughly covered.