Monkey Bread

By Kayla

1 Serving: Calories 450 (Calories from Fat 200); Total Fat 22g (Saturated Fat 11g, Trans Fat 4.5g, Polyunsaturated Fat 0g); Cholesterol 30mg; Sodium 890mg; Potassium 170mg; Total Carbohydrate 58g (Dietary Fiber 0g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 31g); Protein 5g

% Daily Value: Total Fat 34% (Saturated Fat 56%); Cholesterol 10%; Sodium 37%; Potassium 5%; Total Carbohydrate 19% (Dietary Fiber 0%); Vitamin A 8%; Vitamin C 0%; Vitamin D 2%; Riboflavin 0%

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Rate this recipe 2.8/5 (5 Votes)

0 Picture

Ingredients

1/2 cup sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz. each) refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup packed brown sugar
3/4 cup butter or margarine, melted

Details

Servings 12
Level of difficulty Average
Preparation time 25mins
Cooking time 45mins
Cost Average budget

Preparation

Step 1

Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large food-storage plastic bag, mix sugar and cinnamon.

Step 2

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

Step 3

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Step 4

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