Thursday, October 13, 2011

Recipe of the Week: Monkey Bread

Monkey Bread
This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon.
Monkey bread is irresistible! Great to make for breakfast when company is in town
or to take to a potluck breakfast!

Prep Time: 25 Min       Total Time: 1 Hr 5 Min       Makes: 12 servings


1/2 cup granulated sugar

1 teaspoon cinnamon

2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

1/2 cup chopped walnuts or pecans, if desired

1/2 cup raisins, if desired

1 cup firmly packed brown sugar

3/4 cup butter or margarine, melted.


Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
Separate dough into 16 biscuits; cut each into quarters.

Shake in bag to coat.
Arrange in pan, adding walnuts and raisins among the biscuit pieces.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
You can find the original recipe HERE

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