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| MONKEY BREAD | |
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4 cans refrigerator biscuits (about 40) 1 1/2 tablespoons cinnamon 1/2 cup (1 stick) butter 1 cup white sugar 1 cup brown sugar, packed 1/2 cup pecans, raisins and/or coconut, if desired Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix. Add biscuit pieces, several at a time; shake to coat well. Place pieces in a buttered tube or Bundt pan until all are used. Sprinkle layers with nuts, raisins or coconut. Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits. Bake at 350°F for 40-45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve. Submitted by: CM | |
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recipe reviews #188687
Rosemarie (California) says:
I have always used hot roll dough instead of biscuit dough. Much better flavor.
#190460
Phyllis Moore (West Virginia) says:
I love this recipe! It's easy and fun to make, and it always turns out delicious. The sweet dough, cinnamon, sugar, and nuts are a perfect combination. I like the richer flavor that the brown sugar adds. This recipe is great for brunches or get-togethers, and it's always a hit with my friends and family.
#193038
Phyllis (Virginia) says:
Try having extra nuts, coconut & raisins... sprinkle some of each... "between" layers... then drizzle heated cream cheese frosting over top... in addition to any leftover's of the nut/coconut mix... Almost too rich!
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