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Monkey Bread Recipe

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This recipe for Monkey Bread, by , is from This Is Why We're Fat?!?, 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!

Contributor:  
Contributor:  
Beth Adams

Category:
Category:

Ingredients:  
Ingredients:  
cup Sugar
1 teaspoon Cinnamon
2 (16.3-oz.) cans Refrigerated Biscuits
1 cup Pecans, chopped
1 cup packed Brown Sugar
cup Butter, melted

Directions:
Directions:
Heavily grease a 12-cup fluted bundt pan with cooking spray.
In a large bowl, stir together the sugar and cinnamon.
Separate the biscuits and cut each into four pieces. Add the biscuit pieces to the cinnamon-sugar mixture, tossing them together so that all of the biscuits are coated.
Place the chopped nuts in bundt pan, then add the biscuit pieces on top. In a separate bowl, whisk together the brown sugar and melted butter. Pour the butter mixture atop the biscuits then bake at 350 for 30-40 minutes or until it is cooked through.
Remove the pan from the oven and allow the monkey bread to cool for 10 minutes in the pan before inverting it onto a serving platter.

Personal Notes:
Personal Notes:
A must for Easter brunch

 

 

 

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