Grands!® Monkey Bread
There’s no monkey business involved in making this cinnamon-scented pull-apart.
Prep Time:
25 Min
Total Time:
1 Hr 5 Min
Makes:
12 servings
INGREDIENTS
| 1/2 | cup granulated sugar |
| 1 | teaspoon cinnamon |
| 2 | cans (16.3 oz 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 |
DIRECTIONS
| 1. | 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. |
| 2. | Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. |
| 3. | In small bowl, mix brown sugar and butter; pour over biscuit pieces. |
| 4. | Bake 28 to 32 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. |