My youngest wanted to try Monkey Bread. We can’t do biscuits in a can, because they use modern wheat, so we made biscuit dough with all-purpose heritage wheat from Sunrise Flour Mill and combined that with a different Monkey bread recipe. I like that this Monkey Bread is not super sticky, and doesn’t taste super sweet (but it still uses lots of sugar!)

• 4 cups (480g) all-purpose Heritage Wheat flour
• 2 Tbsp baking powder
• 2 tsp salt
• 12 Tbsp cold unsalted butter
• 1 1/2 cups whole milk
• 1 cup granulated white sugar
• 2 1/2 tsp cinnamon
• 12 Tbsp melted butter
• 1/2 cup brown sugar

Combine flour, baking powder, and salt. Cut in butter, then use fingers rub and flatten the butter pieces. Mix in milk until incorporated (not too much) and turn out onto a floured surface. Sprinkle with flour to make it easy to handle, and the gently flatten and fold gently in half 4-5 times. Shape by hand into a rectangle about 1” thick. Cut into 1 inch squares. In a gallon plastic bag add white sugar and cinnamon, shake to mix. Add squares of dough to the bag and shake to coat in the sugar mixture. Place the coated squares in a bundt pan greased with cooking spray. In a sauce pan melt butter and add brown sugar. Cook on medium high until bubbly and you can’t feel sugar crystals with a wooden spoon, the color should be consistent. Pour the mixture evenly over the pieces of dough in the bundt pan. Bake at 350 degrees for 30-40 minutes or until internal temperature is about 204 degrees. Let cool for 10 minutes before turning out onto a plate. Tear and share!