Sunday, February 13, 2011

Monkey Bread

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz.each) Pillsbury Grands refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired *I don't add walnuts and raisins*
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter, melted

Preheat oven to 350 degrees.  Lightly grease a 12-cup fluted tube pan (or Bundt pan) with shortening or cooking spray.  In a 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 a small bowk, mix brown sugar and butter; pour over biscuit pieces.
Bake 28-32 minutes or until golden brown and no longer doughy in the center.  Cool in pan 10 minutes.  Turn upside down onto a serving dish.  Pull apart to serve.  Serve warm.

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