Monkey Bread has been around forever, most people remember having it when they were little. Fond memories of the house filling up with the smell of cinnamon followed by eating a sticky treat with your fingers makes the delicious a certified comfort food.
Ingredients
| 1/2 | cup sugar |
| 1 | teaspoon cinnamon |
| 2 | cans (16.3 oz each) Pillsbury 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 |
Instructions
| Heat oven to 350°F. Lightly grease 12-cup fluted tube pan |
| In large plastic food-storage bag, mix sugar and cinnamon. 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. 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. |
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