I was not prepared for how good this would be. The last monkey bread I had was denser with hard, caramelized stuff on top. This one was gooey on top, crunchy on the sides, soft inside, and cinnamon-y all over. It seems like everybody is making monkey bread -- a pull-apart bread great for social gatherings -- and I recently saw a guest on Martha Stewart's show make a Banana Brioche Monkey Bread with Moloko Milk Stout Butterscotch and Smoked Toffee Almond Brittle. It sounded so fussy and looked like so much work, I immediately hated the idea. This version from the LA Times is more my speed, and a snap to make as far as breads go. Walnuts, butter, and brown sugar caramelize into a syrup on the top and bottom, and each ball of bread is rolled in cinnamon sugar. It doesn't have a 14-word name, but for me less is often more.
