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Monkey Bread

1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 ounces each) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired (we used pecans)
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter, melted

Preheat oven to 350°F. Lightly grease a bundt pan.

In a large Ziploc bag, mix cinnamon and sugar. 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.

Mix brown sugar and butter; pour over biscuit pieces.

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

Source: Pillsbury.

Printed From: Bakergirl