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KANSAS CITY, Mo. — When you think barbecue, you probably don’t think dessert, but it’s actually a popular category at the American Royal World Series of Barbecue. On Monday, Oct. 24 Megan Day of Burnt Finger BBQ visited FOX 4 to share her award-winning recipe for monkey bread.

Burnt Finger BBQ monkey bread

½ cup white sugar
1 teaspoon ground cinnamon
3 tubes buttermilk biscuits
½ cup butter
1 cup brown sugar

Smoker or grill
Cooking spray
1 bunt pan
Large ziplock bag
Kitchen shears or bread knife
Small saucepan

STEP 1: Using cooking spray, lightly grease the inside of bunt pan.
STEP 2: In a large ziplock bag, combine the white sugar and cinnamon. Shake to blend.
STEP 3: Using kitchen shears or a bread knife, cut each biscuit into 4 equal-sized portions.
STEP 4: Place 12 biscuit pieces into the ziplock bag and evenly coat with the sugar mixture. Evenly distribute the coated pieces around the bunt pan. Repeat for the remaining pieces.
STEP 5: In a small saucepan over direct medium heat, combine the butter and brown sugar, stirring constantly. Just before the mixture boils, remove it from the heat and pour over coated pieces in the bunt pan.
STEP 6: Using a small portion of wood chips, lightly smoke the monkey bread over indirect heat at 300 degrees for 30 to 45 minutes until the biscuits have risen and are no longer doughy.
STEP 7: Let cool for 5 to 10 minutes and turn over onto platter.

Icing ingredients:
2/3 cups confectioners’ sugar
1/3 cup sweetened condensed milk
4 tablespoons unsalted butter, melted
3 teaspoons freshly squeezed lemon juice
1 teaspoon vanilla extract

Icing equipment:
Medium mixing bowl
Pastry bag with small round decorating tip

STEP 1: Sift the confectioners’ sugar into a medium bowl.
STEP 2: Whisk in the condensed milk, butter and lemon juice until slightly loose.
STEP 3: Fold in the vanilla.
STEP 4: Place mixture in pastry bag and drizzle over plated monkey bread.


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