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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Monkey Bread Recipe

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This recipe for Monkey Bread is from The Krankoski-Wright Wedding Cookbook, 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:  
This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!
½ cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
½ cup chopped walnuts, if desired
½ cup raisins, if desired
1 cup firmly packed brown sugar
¾ cup butter or margarine, melted
Directions:
Directions:
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Prep: 25 Min; Total Time: 1 Hour
Personal Notes:
Personal Notes:
Best served warm. This bread is great for family breakfasts or a morning work treat.

 

 

 

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