This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!
Ingredients
- granulated sugar: 0.5 cup
- cinnamon: 1 tsp
- Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits: 2 cans (16.3 ounce cans)
- walnuts: 0.5 cup (chopped, optional)
- raisins: 0.5 cup (optional)
- firmly packed brown sugar: 1 cup
- butter or margarine: 0.75 cup (melted)
Metric Conversion
Stages of cooking
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Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
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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.
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In small bowl, mix brown sugar and butter; pour over biscuit pieces.
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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.
