Home | Appetizers and Snacks | Beverages | Breads and Quick Breads | Breakfasts | Cakes and Icings | Candy, Sweet Snacks and Nuts | Casseroles and Main Dishes | Cookies | Desserts | Fun Stuff! | Links | Pies | Salads | Sauces and Miscellaneous | Side Dishes | Soups

The Ladybugs' Recipes

Monkey Bread

From:  Francine
Ingredients:
1 c
1 stick
2 pkg
1/2 c
2 tsp
1 c
1 c
firmly packed light brown sugar
butter or margarine
(16.3 oz each) Pillsbury® Grands! Homestyle Refrigerated Buttermilk Biscuits
white granulated sugar
cinnamon
chopped nuts *
raisins *
Procedure:

* I use 1 cup of each but the original recipe did not specify an amount.
To be baked in a Bundt Pan

  1. Preheat oven to 350º F.
  2. Melt 1 stick of butter or margarine with 1 cup light brown sugar to make a sauce.
  3. Cut each biscuit in into fourths and roll each piece into a ball.
  4. Put the balls into a plastic bag with 1/2 cup white granulated sugar and 2 teaspoons cinnamon and shake the bag vigorously until all the balls are coated.
  5. Put half the coated balls in a Bundt pan.
  6. Sprinkle with nuts and raisins.
  7. Pour half the sauce on top.
  8. Add the remaining coated balls.
  9. Pour on remaining sauce.
  10. Bake for 35 - 40 minutes.
REMEMBER! Remove from pan IMMEDIATELY after taking out of the oven or it will stick to the pan and come out in pieces.

It is always a hit at Sunday Brunches and although it doesn ’t travel well after it is baked, it is easy to bring somewhere in parts and assemble and bake it once you arrive at your destination.

De-licious!

Enter supporting content here