I've been making this Monkey Bread for so long and I honestly can't remember where I first got the recipe, I'm thinking it was Pillsbury, but not sure.
This is today's afternoon snack. I bet you can't eat just one helping!
Monkey Bread
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury Grands! Homestyle refrigerated
buttermilk biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
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, 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.
Oh yum, I think I can smell it now!!!
ReplyDeletethat is one hell of an afternoon snack!
ReplyDeleteOh, that looks so delicious I bet I could eat the whole thing myself. Good thing we can't get pillsbury biscuits over here!
ReplyDeletemy cousins introduced us to monkey bread when we were visiting at christmas time ... it was a great family tradition at their place !!
ReplyDeleteYuuuummmmmmy !!!
i am so making this :) thanks for sharing! just need to go get a bundt pan.
ReplyDeletecan't find my bundt pan at the moment.. just moved into our new house.. is a 9 x 13 okay or wait till I find it or get a new one.. want to do it right.. I am wanting to make this so bad?
ReplyDelete