"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Monkey Bread Recipe

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

Contributor:  
Contributor:  
Susan Meadows, Public Relations & Marketing
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tubes of buttermilk biscuits
1 cup of sugar
2 tsp. cinnamon
2 cups of margarine/butter (I typically use only 1.5 sticks)
˝ cup brown sugar
Cooking spray or extra butter to grease pan

Directions:
Directions:
Preheat oven to 350 degrees. Generously grease Bundt pan with butter or cooking spray.
Mix sugar and cinnamon together in a bowl. Quarter each biscuit and roll into balls. Dip balls in mixture until fully covered. Fill Bundt pan with “sugared” balls. Mix butter, brown sugar and leftover sugar/cinnamon mixture in a saucepan and bring to a light boil (bubbles around the edges) over medium heat. Remove from heat and drizzle over balls. Bake at 350 for 25-30 minutes. Cool and release from Bundt pan onto plate. Enjoy!

Number Of Servings:
Number Of Servings:
8

 

 

 

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