Monkey Bread

I used 2 packages of Pillsbury Grand biscuits and they were over flowing the bundt pan.  I thought this might be a problem so I put a cookie sheet under it.  Luckily there was no spillover.  I also used a less sugar (both white and brown) and less butter (instead of margarine).  I did not use raisins or nuts.

I made it the night before and reheated in the microwave the next day.  It seemed to be a hit.

http://allrecipes.com/recipe/6815/monkey-bread-i/

 

Monkey Bread I

• Prep
  15 m
• Cook
  35 m
• Ready In
  1 h

Recipe By:LuAnn Connolly

"Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!"

Ingredients

• 3 (12 ounce) packages refrigerated biscuit dough
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup margarine

 

• 1 cup packed brown sugar
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt(R) pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

ALL RIGHTS RESERVED © 2015 Allrecipes.com 
Printed From Allrecipes.com 10/9/2015