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Monkey Bread

Howdini's picture
We don't know why it's called monkey bread---there are no monkeys and no bread in this sweet treat. All we know is it's delicious and easy to make, if you follow the recipe from Pillsbury's Lauren Chattman.
Ingredients
  Sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 1 Teaspoon
  Canned refrigerated buttermilk biscuits 32 3⁄5 Ounce (2 Cans, 16.3 Ounce Each)
  Chopped walnuts 1⁄2 Cup (8 tbs) (If Desired)
  Raisins 1⁄2 Cup (8 tbs) (If Desired)
  Packed brown sugar 1 Cup (16 tbs)
  Butter/Margarine 3⁄4 Cup (12 tbs), melted
Directions

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large food-storage plastic bag, mix 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 small bowl, mix brown sugar and butter; pour over biscuit pieces.
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Fusion
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Raisin
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
10

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