This recipe for Monkey Bread, by Trey Bahensky, is from The Haun Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cans Pillsbury biscuits (10 to a can) 1/2 cup sugar 2 tsp cinnamon 1 stick butter or margarine 2/3 cup brown sugar 3/4 cup pecan pieces
Cut each biscuit into 4 pieces and dip quarters in sugar and cinnamon mixture. Arrange in layers in bundt pan or pyrex dish. Sprinkle each layer of biscuits with pecan pieces. Melt margarine and brown sugar together. Pour over biscuits. Bake at 350º for 20 - 25 minutes. Cool 10 minutes before inverting onto serving dish.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.