Sunday, January 22, 2012

Monkey Bread

Sorry for all the food posts recently, but this is the best place for me to keep recipes all in one spot, it seems -- electronically anyway! So, enjoy!

Fast & Easy Monkey Bread

1/2 c sugar
1 tsp cinnamon
2 can(s) pillsbury refrigerated, buttermilk biscuits
1/2 c walnuts
1/2 c raisins
3/4 c melted butter
1/2 c brown sugar


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

2. Separate dough into 16 biscuits; cut each into (4) quarters. Shake in large ziplock bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.(by layers)

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

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.

Compliments of Frank-Lani Cruz (

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