Monkey Bread

Quick and easy 'monkey bread', a cinnamon, nut and raisin pull-apart bread treat made with refrigerated biscuits.

Recipe Ingredients:

3 (10-ounce) cans refrigerated biscuits
1 tablespoon butter, softened
1/2 cup, melted
1 cup granulated sugar
3/4 cup brown sugar, firmly packed
1 tablespoon ground cinnamon
1/4 cup finely chopped walnuts or pecans
1/4 cup raisins (optional)

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Spread the 1 tablespoon butter on the bottom of a 10-inch tube or Bundt pan.
3. Combine sugar, brown sugar, cinnamon, nuts and raisins in a large plastic bag; set aside.
4. Quarter each biscuit with a pair of kitchen scissors.
5. Add the quartered biscuits to the sugar mixture and shake to coat well.
6. Layer prepared pan with half the quartered biscuits. Drizzle with 2 to 3 tablespoons butter; top with remaining biscuits.
7. Mix remaining melted butter with remaining sugar mixture in the bag and crumble over top layer of biscuits.
8. Bake for 35 to 45 minutes or until done.
9. Remove from oven and immediately invert onto serving plate and serve warm.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): 394.1 calories; 27% calories from fat; 12.5g total fat; 20.3mg cholesterol; 945.0mg sodium; 202.1mg potassium; 67.3g carbohydrates; 1.7g fiber; 32.1g sugar; 65.6g net carbs; 5.3g protein.

Recipe by Hope Cantil; copyright © 1999; property of CooksRecipes.com. See Terms of Use.