You will only be able to do this one if your library has an oven!
Monkey bread is an easy breakfast or treat that young people can make for their entire family. The ingredients are inexpensive and readily available.
We demonstrate how to make monkey bread the traditional way and place it in the oven. While it is baking, we have participants make their own mini monkey breads. We do the same process, but allow each to make their own cupcake sized loaf.
Traditional Recipe (From Cooks.com)
2 1/2 c. granulated sugar
4 tsp. ground cinnamon
4 cans (10 each) refrigerated biscuits
3/4 c. butter, melted
Heat oven to 375 degrees. Lightly great a 12 cup fluted tube pan. Mix sugar and cinnamon in a 1 gallon plastic bag. Working with 1 can of biscuits at a time, separate and cut each one into 4 equal pieces. Coat with butter; add to bag with sugar mixture. When entire can of biscuits is in bag, close bag and shake to coat. Gently press pieces into prepared pan. Repeat with remaining cans of biscuits. Bake 45 to 50 minutes until browned and pick inserted near center comes out clean. Remove from oven and immediately invert pan onto serving plate.
The participants pull their biscuits into quarter sized balls instead of cutting their biscuits into four like the traditional version. We have a giant wet and dry mixture already prepared and set aside. Because they are only mixing a small amount, we have them place a little of the cinnamon sugar mixture into a sandwich sized bag and mix. The staff just pours the wet stuff over all the cupcake pans when it is full. The mini version only has to cook for about half the time as the fluted tube pan.