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Monkey Bread Recipe

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This recipe for Monkey Bread is from Betty's Bests, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cans Pillsbury Buttermilk biscuits
2 cups sugar, divided (sometimes I only use 1½ cups)
2 Tbs. cinnamon, divided
¾ cup butter
2 Tbs. light corn syrup
Directions:
Directions:
Separate biscuits and cut each one in quarters with scissors. Shake pieces(about 8 at a time) in a mixture of 1 cup sugar and 1 Tbs. cinnamon in a plastic bag. Spray a bundt pan or angel cake pan with pan spray. Place the sugared pieces in the pan any old way. When all are in there, combine butter with remaining sugar and rest of sugar and cinnamon and corn syrup—bring to a boil then pour over the biscuits. If using an angel food pan wrap bottom with foil. Bake at 350 for 35-40 minutes. Let sit for a few minutes after removing from oven before turning over on to a plate. If syrup remains in pan scrape it out over the bread.
Stick 2 forks into bread for serving.
Personal Notes:
Personal Notes:
I always have made this for the food served after the ‘Junior Hunt’ after Thanksgiving Day down in Charlottesville. They devour it!

 

 

 

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