Monkey Bread

Thank you; for now we shall soon be acquainted, as I am authorized to tease you on this subject whenever we meet, and nothing in the world advances intimacy so much.” –Jane Austen, Northanger Abbey

Use a bundt pan for this recipe.

Recipe courtesy of Pillsbury

  • 1/2 cup granulated sugar
    1 teaspoon cinnamon
    2 cans (16.3 oz each) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (or any frozen dough) — Cut frozen rolls into quarters
    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°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

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.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

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.

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