Quick and easy 'monkey
bread', a cinnamon, nut and raisin pull-apart bread treat made
with refrigerated biscuits.
Monkey
Bread
- 3 (10-ounce) cans refrigerated
biscuits
- 1 tablespoon butter, softened
- 1/2 cup, melted
- 1 cup granulated sugar
- 3/4 cup brown sugar, firmly
packed
- 1 tablespoon ground cinnamon
- 1/4 cup finely chopped
walnuts or pecans
- 1/4 cup raisins (optional)
- Preheat oven to 350°F
(175°C).
- Spread the 1 tablespoon
butter on the bottom of
a 10-inch tube or Bundt pan.
- Combine sugar, brown sugar,
cinnamon, nuts and
raisins in a large plastic bag; set aside.
- Quarter each biscuit with
a pair of kitchen scissors.
- Add the quartered
biscuits to the sugar mixture
and shake to coat well.
- Layer prepared pan with
half the quartered biscuits.
Drizzle with 2 to 3
tablespoons butter; top with remaining biscuits.
- Mix remaining melted butter
with remaining sugar mixture
in the bag and crumble over top layer of biscuits.
- Bake for 35 to 45 minutes
or until done.
- Remove from oven and immediately
invert onto serving
plate and serve warm.
Makes 12 servings.
Nutritional Information
Per Serving (1/12 of recipe): 394.1 calories; 27% calories from
fat; 12.5g total fat; 20.3mg cholesterol; 945.0mg sodium; 202.1mg
potassium; 67.3g carbohydrates; 1.7g fiber; 32.1g sugar; 65.6g
net carbs; 5.3g protein.
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