Monkey Bread (with Grands Biscuits)
Yesterday, I fixed Monkey Bread with the older Pillsbury Biscuits, and something went wrong! They went flat on me. I have no idea what happened, but they didn't turn out well. SO, I found this recipe, made it this morning, because I really want some of this stuff..and it is full, cinnamony sweet and wonderful.! I'm pitching that other recipe, never to use again! :) Go, Grands Biscuits!
- 1 c
- 1 Tbsp
- 2 can(s)
- 16.3 oz. each, pillsbury grands homestyle refrigerated buttermilk biscuits
- 1/2 c
- walnuts or pecans, if desired
- 1/2 c
- raisins, if desired
- 1 c
- firmly packed brown sugar
- 3/4 c
- butter, melted
1Heat 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. You will have quite a bit of sugar/cinnamon mixture left over, but with this much, it will coat the biscuit pieces very well. You can use the left over sugar mixture for cinnamon toast!
2Separate dough into 16 biscuits, cut each into quarters. shake in bag to coat. Arrange in pan, adding nuts and raisins among the biscuit pieces.
3In small bowl, mix brown sugar and 3/4 cup melted butter; quickly pour over pieces trying to coat as many as you can!
4Bake at least 30 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! Double YUM!