Monkey Bread

We are huge bakers in our BGEs. From desserts, to breads, to casseroles. There isn’t anything we won’t bake.

Here we made a classic monkey bread. Perhaps us Aussies should call it Koala bread.

We started off with 3 premade non-flaky buttermilk biscuit rolls. You know, the ones that give you a heart attack when they pop open.

We used our bench scraper to make each biscuit into quarters. Then drudged with cinnamon sugar, put into a high heat silicon Bundt pan, drizzled over homemade caramel sauce and baked for 35 minutes at 350F in the BGE.

The key to baking is rotation. Because it’s a convection oven, you do have to periodically rotate so that you can an even bake.