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Monkey Bread Recipe

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This recipe for Monkey Bread, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

2007 Minnesota Aharts' Cookbook
Added: Sunday, October 21, 2007


3 cans (10 oz each) packaged refrigerated buttermilk biscuit dough
1 1/2 tsp cinnamon (divided)
1/2 cup white sugar
1 1/2 sticks of butter
1 cup brown sugar, packed

1. Separate dough into individual biscuits, usually 10 to a can. Cut each biscuit into four parts and roll into little balls.
2. Combine tsp cinnamon and 1/3 cup white sugar in a bowl.
3. Roll each dough ball in the cinnamon/sugar mixture and layer balls in a greased Bundt pan.
4. In a saucepan, combine butter, 1 tsp cinnamon and brown sugar. Bring to a boil for 2 to 3 minutes until mixture becomes a syrup.
5. Pour syrup over the biscuit balls.
6. Preheat oven at 350. Bake for 25 minutes.
7. Cool for 10 minutes and turn out of pan.




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