Monkey Bread- 12 servings.
1/2 cup sugar
1 teaspoon cinnamon
2 (16.3 ounce) cans refrigerated buttermilk biscuits
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
Heat oven to 350°. Lightly grease 12-cup bundt pan with shortening or cooking spray. In large Ziploc bag, mix granulated sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat with cinnamon/sugar mixture.
Once coated, arrange biscuit pieces in pan, adding walnuts and raisins among the biscuit pieces, if using. In small bowl, mix brown sugar and butter; pour over biscuit pieces. Bake 28 to 30 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.
The kids really love this one because it’s messy and fun to eat. To make it more fun, we let them help make it, allowing them to shake the bag and arrange the pieces, and even let them choose what ‘toppings’ to put in. There have been some interesting choices made, but all have tasted great.