Monkey Bread
omg- so freaking good!
1/2 cup granulated sugar
1 teaspoon cinnamon
1 can (16.3 oz)Pillsbury Grands!® Homestyle refrigerated buttermilk biscuits
1 teaspoon cinnamon
1 can (16.3 oz)Pillsbury Grands!® Homestyle refrigerated buttermilk biscuits
1 can Pillsbury Cinnamon Rolls® with icing
1/2 cup chopped walnuts, if desired (icky)
1/2 cup raisins, if desired (icky)
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
1/2 cup chopped walnuts, if desired (icky)
1/2 cup raisins, if desired (icky)
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
DIRECTIONS
1. Heat oven to 350° Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In 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 & add the Icing; pull apart to serve. Serve warm.
1. Heat oven to 350° Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In 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 & add the Icing; pull apart to serve. Serve warm.
omg- so freaking good!
1 comment:
I always wanted to make one of these. You should add a follow button so I can get back to these recipes
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