We had monkey bread for snack today and the kids asked me to share the recipe with their moms so they could make it at home. So, moms. . . this is for you. : )
Monkey Bread
Ingredients:
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
- 2/3 cup firmly packed brown sugar
- 1/2 cup butter or margarine, melted
Directions:
- Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In 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.
- 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.
I used the recipe from pillsbury.com, but lessened the amount of caramel topping to make it a little less rich. It was a little heavy the last time I made it and I thought it was perfect this time!
So glad you posted this! Gracie came home SOOOO excited about the Monkey bread! She said she wanted me to make it. :o) She hardly EVER gets that excited about stuff she does. I usually have to PRY - but this sounds like it was a HIT! :o)
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