Monkey Bread

11 Jul

Monkey Bread… I have seen pictures of it, heard people talk about it, but never tried it before!  So after seeing many blog posts about it, I knew I needed to at least try it!  So this past weekend I made it.  My overall thought was it was delicious, but a bit too sweet!  Not sure if I should have used a different kind of biscuit (recipe called for the Grands Biscuits, but I didn’t have any of these on hand.  So I just used the regular biscuits), or perhaps of pouring the brown sugar butter mixture over the bite sized biscuit pieces, I should have dipped each piece into the mixture.  DH loved it though!  I will definitely try to make this again, but I would possibly try a different recipe!





1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (again I used regular biscuits rather than the Grands)
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

1.  Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In a large storage plastic food bag, mix granulated sugar and cinnamon.

2.  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.

 3.  In small bowl, mix brown sugar and butter; pour over biscuit pieces. 4 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.


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