To me, Vermont is synonymous with mountains, fall foliage, winter skiing and maple syrup! Not only is Vermont a beautiful state, the people from the Green Mountain State are also wonderful, and creative cooks to boot!
My first taste of this easy Monkey Bread or Bubble Bread was when I was an overnight guest at my charming son-in-law's parents' home one snowy winter. Mr. Charming's mom whipped up snacking bread which was rich, buttery, ooey gooey and dripping with New England Grade A Pure Maple Syrup! We just pulled it apart, and licked our fingers as we sat by the roaring fireplace in their Great Room!
I enjoy making this homemade Vermont-style Monkey Bread for my family anytime during the year.
Easy Monkey Bread
So that's where I come in. I learned to make this easy Monkey Bread cinnamon bread recipe, and although it might not be exactly like his own mom made that, I enjoy watching his face light up when I bring over a batch of these sticky buns!
I added a touch of baking soda to the butter mixture, a trick I borrowed from my Apple Cake with Caramel Whiskey Sauce recipe, adapted from Paula Deen.
Be sure to check out my recipe for Double Chocolate Banana Bread for breakfast or brunch too!
Maple Syrup Bubble Bread Sticky Buns
Easy Monkey Bread Recipe
3 tubes of refrigerated Pillsbury biscuit dough (Cut into pieces)
1 1/2 sticks Cabot Butter (salted or unsalted)
1 Tbs. Vermont Maple Syrup
3/4 cup white sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
Preheat oven to 350 degrees.
Spray Bundt cake pan with non-stick cooking spray or EVOO
Cut biscuit dough into quarters
*Shake together in a Ziploc bag:*
Biscuit dough, cinnamon and nutmeg
Melt butter, maple syrup, baking soda and sugar together in a medium pan on stovetop. Bring to rolling boil, and boil for 3 minutes.
Pour mixture over biscuit dough
Bake for 30 minute. Cool in pan.
© Frugal New England Kitchen
