"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Monkey Bread Recipe

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

Contributor:  
Contributor:  
Jeni Drake
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. sugar
1 T. cinnamon
3 cans (7.5 oz. each) refrigerated buttermilk biscuits
1/2 c. butter
4 oz. cream cheese, softened
1/2 c. powdered sugar
1 to 2 T. milk

Directions:
Directions:
Preheat oven to 375. Mix sugar and cinnamon in bowl; set aside. Cut each biscuit into quarters; roll in cinnamon-sugar. Place half of the biscuit pieces in greased 12-cup fluted tube pan; drizzle with half of the butter. Top with remaining biscuit pieces, then drizzle with remaining butter. Sprinkle with remaining cinnamon-sugar.

Bake 35 to 40 minutes or until golden brown. Cool in pan 5 minutes; invert onto serving plate.

Beat cream cheese and powdered sugar in small bowl until well blended. Add 1 T. of the milk; beat until well blended. Beat in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread. Serve warm.

 

 

 

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