Ingredients: |
Ingredients: 4 cans refrigerator biscuits (about 40)
1 1/2 tablespoons cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar, packed
1/2 cup pecans, raisins and/or coconut, if desired
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Directions: |
Directions:1) Cut each biscuit into 2-4 pieces (depending on the size of the biscuit and the size you want them to turn out). Pour sugar and cinnamon into a plastic bag and mix.
2) Add biscuit pieces, several at a time; shake to coat well.
3) Place pieces in greased mini loaf pans, muffin pans or a Bundt pan until all are used.
4) Sprinkle layers with nuts, raisins or coconut (or whatever you feel like- chocolate chips are good too!).
5) Bring brown sugar and butter to a boil in saucepan. Cool 2-3 minutes, then pour over top of biscuits.
6) Bake at 350º for 45 minutes for a large loaf or bundt pan or 15-20 minutes for mini-loaves or muffin pan sizes.
7) To test press lightly on the top of one- if it does not squish down too much, they are cooked. If it compresses too much, put them back in the oven for a few more minutes. You can put tin-foil over the top to prevent burning if necessary.
8) Allow to cool 10 minutes before removing from pan. Turn upside down to serve. |
Personal
Notes: |
Personal
Notes: This is a yummy favorite for breakfast or a snack. Co-workers go crazy over monkey bread at potlucks, which makes it an easy choice because it is so easy to make! Kids love it too- let them sprinkle the nuts or chocolate chips, and just have fun with it- I do!
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This recipe for Monkey Bread is from