My Grandma used to make Monkey Bread for us all the time. I remember waking up to the smell of cinnamon and sugar on Christmas mornings. It's a memory of her that that I still cherish to this day. She used to make it with homemade biscuits, but this recipe is just as good.
I prepared the biscuits and the cinnamon/sugar coating last night. I put them in the pyrex dish and placed in the fridge over night (Note: let the pyrex dish get to room temp before placing in the oven in the morning, the shock of heat on the cold dish can make them crack or explode). This morning, I just melted the butter and added the brown sugar. I made a half batch of the recipe below.
Ingredients:
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted (6 tablespoons if you are doing half a batch)
Directions:
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. (I used a flat pyrex dish since I did not have a bunt pan. It's works just as good)
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.
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
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.
If you are only doing half a batch with 1 tube of biscuits, reduce time to 20 minutes.
After the dough has been prepared with cinnamon and sugar.
I placed this in the fridge last night with foil over the top.
After the butter and brown sugar have been added
After baking
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