Tuesday, June 1, 2010

Monkey Bread

This really needs no introduction or commentary from me...it is amazing, and so bad for you. But it tastes great and will earn rave reviews from your husband and kids. If it makes you feel any better, I did cut down on the amount of sugar and butter in the original recipe. So enjoy.
Monkey Bread (recipe adapted from Pillsbury)

Ingredients:
1/2 cup granulated sugar
1 1/2 teaspoons cinnamon
2 cans Pillsbury Grands Homestyle refrigerated buttermilk biscuits
3/4 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. Separate dough into 16 biscuits; cut each into quarters.Shake in bag to coat.


Arrange in pan (there is no real method here, just spread them out so the pan is evenly covered.)
Melt butter in small sauce pan, add brown sugar and mix well.

Pour over biscuit pieces in pan. I placed my pan on a baking sheet to help with any drips or leaks since I used a regular cake pan instead of a bundt pan. Bake for 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. Warning: this is NOT low calorie.

2 comments:

  1. We LOVE monkey bread at our house. Worth every calorie its so good!! :)

    ReplyDelete

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