This is the classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 2 cans (16.3 ounce each) Pillsbury® Grands!® Homestyle refrigerated buttermilk 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
Heat oven to 350 degrees F. Lightly grease a 12-cup fluted tube pan with shortening or cooking spray. In a large storage plastic food bag, mix the granulated sugar and cinnamon.
Separate the dough into 16 biscuits; cut each into quarters. Shake in the bag to coat. Arrange in the pan, adding walnuts and raisins among the biscuit pieces.
In a small bowl, mix the brown sugar and butter; pour over the biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in the center. Cool in the pan 10 minutes. Turn upside down onto a serving plate; pull apart to serve. Serve warm.
Recipe reprinted by permission of Pillsbury&reg;. All rights reserved.
nutrition information per serving
450 calories; 22g total fat; 30mg cholesterol; 890mg sodium; 58g carbohydrates; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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