2 ½ cups gluten-free flour mix
½ cup butter melted
¾ cup milk
1/3 cup sugar
1 tbsp cinnamon
½ cup sugar
¾ cup butter (6 tablespoons)
Mix mixture #1 in bowl or baggie; set aside.
Melt butter in mixture #2 and stir in sugar. Bring to a boil and boil two to three minutes and set aside.
Mix biscuit mix with melted butter until blended; stir in milk, mix until blended. Turn out on floured surface (waxed paper works well) and kneed a few times. Roll out (or press out with hands) about 3/8" thick and cut into 1 ½" squares. Does not have to be exact as this only makes making the monkey balls easier. Roll into balls about 1" round. Roll in mixture #1 and place in greased loaf pan.
Pour remaining sugar over monkey cake in loaf pan; pour mixture #2 over all and bake at 350F for 30 minutes. Turn out on plate immediately upon removing from the oven. Let cool at bit and enjoy.
Loaf pan measurers 4 ½” x 8 ½” top measure and 3 ½” x 7 ½” bottom measure.
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