Wednesday, February 5, 2014

Monkey Bread

Grands!® Monkey Bread
Ooohhh la la - this stuff is crazy good. 
Many years ago, my friend made this for me.  Wanting to make them for myself, I found the recipe in an old church cookbook, but it was missing several ingredients, so when I made it, it wasn't very good. 
Fast forward 12 years, on a quest to find a decent recipe for these, I came across one on the Pillsbury website, which we have tweaked a bit... 
We love pecans with these, and didn't like the crunchy sugar on top, and found that combining the sugar and butter prior to adding it to the biscuits, eliminates the crusty sugar chunks.  In my family's review of them - they were a hit! 


cup granulated sugar
teaspoon cinnamon
cans (16.3 oz each) refrigerated buttermilk biscuits
cup chopped toasted walnuts or pecans, if desired

cup firmly packed brown sugar
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.

  • In a small pan, mix brown sugar and butter. Bring to a boil, until combined. Set aside to cool.

  • Separate dough into 16 biscuits, then cut each into quarters.  Shake in bag with cinnamon and sugar to coat. Arrange in pan - add toasted walnuts or pecans among biscuit pieces if desired. 

  • Pour cooled brown sugar and butter mixture over biscuit pieces. 

  • Bake for 28-23 minutes, or until golden brown and no longer doughy in center.  Cool in pan for 10 minutes, then turn upside down on serving platter.  Pull apart to serve; serve warm. 

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