This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!
Pillsbury Monkey Bread
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 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, 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.
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.
Enjoy!
Take Care
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