02 September 2012

Monkey Bread

This is my go to recipe whenever I have company spend the night and I want something easy and delicious.  My son Michael loves biscuits so I always have a couple cans in the refrigerator.

3/4 Cup butter or margarine                                 
1/2 cup granulated sugar
2 tablespoons cinnamon
1 can (16.3 oz each) Pillsbury® Grands!® Flaky layers

1/2 cup chopped pecans
1/2 cup firmly packed brown sugar

Maple Glaze
1cup powdered sugar
1/8 teaspoon maple flavoring
1 Tablespoon milk
*** If the glaze is too thick add another teaspoon of milk.

  1. Heat oven to 350°F. Melt 3/4 cup butter in the pan, then coat the inside of the pan with butter.  Pour the rest in another  bowl. Put the brown sugar and pecans in the pan.
  2. Separate dough into 8 biscuits; cut each into quarters. In large -storage plastic food bag, mix granulated sugar and cinnamon.
  3. Coat each piece of biscuit with butter and then put in the Sugar/Cinnamon bag. Shake the bag to coat. Arrange in pan.
  4. If you have any butter left over pour it on top of the biscuits. I had a tablespoon left over. If not melt 1 tablespoon and pour it over the sugar coated biscuits.
  5. 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; top with the glaze, pull apart to serve warm.

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