Monkey Bread reimagined as a loaf

I love all the versions, both sweet and savory, of the pullapart breads made in loaf pans and Bundt pans. The ones made with layers, or balls of dough—each one dipped in butter, then rolled in cheese, garlic, and pepperoni—make a fun dinner. And the loaves made with cinnamon and sugar remind me of the monkey bread my mom used to make.

While a bit decadent, the options are endless. But when a lot of us are looking for comfort food, and more ways to make wonderful meals and treats for ourselves, and our families, recipes like this bring great value.

This one is a sweet version. It can certainly be topped with a powdered sugar–and–milk glaze to resemble a cinnamon roll. Or even a cream cheese frosting to really take it over the top. Raisins or nuts could also be added between the layers.

Being the sweet variety, this is great for breakfast, as well as, dessert. Its crispy, cinnamon edges are the perfect union to the soft, pillowy center.

Enjoy food made fresh!

Cinnamon Biscuit Loaf

3 cups self-rising flour

½ cup (1 stick) unsalted butter, cold

1½ cups cold milk

3/4 cup (1 and ½ sticks), melted

1/3 cup granulated sugar

1/3 cup cinnamon

Preheat oven to 450 degrees F. Line a 9-by-4 inch loaf pan with parchment paper, (one strip over the bottom and up the ends of the pan) leaving a 2-inch overhang for easy removal.

Place self-rising flour into a medium mixing bowl. Begin cutting cold butter into very small pieces into the flour. Use a pastry cutter or 2 butter knives to blend.

Incorporate milk into the flour mixture, stirring until dough comes together.

Turn dough out onto a floured surface and pat or roll into an approximately 12-by-12 inch square. Cut into 9 equal squares.

Mix sugar and cinnamon in a shallow dish. Dip each square into the melted butter and then dip in the cinnamon and sugar, coating all sides well. Stand each square in the prepared loaf pan, side by side. Bake in preheated oven for 25 to 30 minutes, checking to ensure the center is cooked through. If middle is still doughy, cover the pan with foil to keep from overbrowning the top, and continue baking for 5 to 10 minutes.

Let cool slightly and serve immediately.