AuthorInfusedEatsFunky Monkey Bread is a simple 1-Pan recipe for Cannabis Infused Pull Apart Coffee Cake that is sticky, delicious & so easy that a monkey could make it.
Clarify butter in a small, thick bottom frying pan over medium heat. Skim all of the milk solids as it renders from the butter oil
Grind cannabis, combine with butter over low heat. Simmer in a small frying pan for 1 hour targeting 225° F, do not exceed 250° F.
While butter is infusing prepare your dough.Combine the sugar and cinnamon in a medium bowl and whisk to mix thoroughly.
Open the cans of biscuits and reserve ⅔ of 1 can for other future use or discard. (ie. Use all 10 biscuits from 1 can and 3 biscuits from the second can.) Cut the biscuit doughs in half. Roll each piece of the dough until completely coated with the cinnamon sugar or toss them in a plastic bag to coat them. Set aside the dough and keep chilled until butter is finished infusing and THC is activated.
Strain infused butter through a fine mesh filter to remove plant material. Add 1 - 2 tablespoons of the infused butter back into the same pan which should be wiped clean and return to very low heat. Place the coated dough pieces into the pan with the butter. Pack them in until surface is covered and dough is bunched up and bulging upwards from the pan.
Combine the remaining infused butter and the brown sugar and whisk together. Pour the sugar mixture on top of the dough balls. Add the nuts on top if you are using them.
Place a lid tightly on top and cook over low heat for about 6 - 8 minutes. Then carefully flip the bread with a large plastic spatula, cover and let cook for another 5 or 6 minutes.
Invert cooked bread onto a plate and scrape remaining liquids from the pan over the bread.
Let cool, enjoy with coffee.
Ingredients
Directions
Clarify butter in a small, thick bottom frying pan over medium heat. Skim all of the milk solids as it renders from the butter oil
Grind cannabis, combine with butter over low heat. Simmer in a small frying pan for 1 hour targeting 225° F, do not exceed 250° F.
While butter is infusing prepare your dough.Combine the sugar and cinnamon in a medium bowl and whisk to mix thoroughly.
Open the cans of biscuits and reserve ⅔ of 1 can for other future use or discard. (ie. Use all 10 biscuits from 1 can and 3 biscuits from the second can.) Cut the biscuit doughs in half. Roll each piece of the dough until completely coated with the cinnamon sugar or toss them in a plastic bag to coat them. Set aside the dough and keep chilled until butter is finished infusing and THC is activated.
Strain infused butter through a fine mesh filter to remove plant material. Add 1 - 2 tablespoons of the infused butter back into the same pan which should be wiped clean and return to very low heat. Place the coated dough pieces into the pan with the butter. Pack them in until surface is covered and dough is bunched up and bulging upwards from the pan.
Combine the remaining infused butter and the brown sugar and whisk together. Pour the sugar mixture on top of the dough balls. Add the nuts on top if you are using them.
Place a lid tightly on top and cook over low heat for about 6 - 8 minutes. Then carefully flip the bread with a large plastic spatula, cover and let cook for another 5 or 6 minutes.
Invert cooked bread onto a plate and scrape remaining liquids from the pan over the bread.
Let cool, enjoy with coffee.
I haven’t tried making this recipe but as soon as I read refrigerated dough I was instantly turned off. When I make this recipe I will use frozen dinner rolls thawed and puffy. 👍😁