🍌 Funky Monkey Bread
Total Time: ~1 hr Yield: 24 cookies 6-8 Servings
🧈 Ingredients:
2 cans (16 oz) refrigerated biscuit dough (or homemade biscuit dough)
¾ cup granulated sugar
2 tsp ground cinnamon
1 cup brown sugar (packed)
¾ cup unsalted butter (1½ sticks)
1 tsp vanilla extract
Pinch of salt
0.1g to 0.2g RSO/Distillate - (desired dose; see below)
Optional: chopped pecans, walnuts, or a drizzle of cream cheese glaze
🍯 Infusion Prep:
RSO and distillate are both potent, so go slow and measure carefully.
Warm the butter slightly (not hot!) and stir in the measured RSO/distillate until fully blended. This will evenly infuse your butter mixture.
🔥 Directions:
Preheat oven to 350°F (175°C). Grease a Bundt pan or loaf pan generously with butter.
Mix the coating: In a large zip bag or bowl, combine granulated sugar and cinnamon.
Cut and coat: Cut biscuits into quarters. Toss pieces in the cinnamon sugar mix until coated.
Layer the fun: Drop the coated dough chunks into the greased pan, sprinkling nuts between layers if desired.
Make the caramel sauce:
In a saucepan, melt the butter-RSO mix with brown sugar, vanilla, and salt.
Stir over medium heat until smooth and bubbly.
Pour & bake: Drizzle the infused caramel mixture evenly over the biscuit pieces. Bake for 35–40 minutes until golden brown and bubbly.
Cool & flip: Let rest for 10 minutes, then flip carefully onto a plate.
Optional glaze: Mix ½ cup powdered sugar + 2 tbsp milk + a splash of vanilla for a sweet drizzle.
🌈 Stoner Tip:
Monkey bread is best enjoyed warm — the gooey caramel and cinnamon hug your soul while the cannabinoids do their magic. Pair with a morning coffee or an evening sesh for maximum bliss.