Monkey bread

Monkey bread

Ingredients/Components

• sugar - 1 c
• cinnamon - 2 tsp
• vanilla - 1 tsp
• chopped pecans - 1 c
• packed brown sugar - 1/2 c
• milk - 1/4 c
• stick margarine - 1 item
• melted butter - 1/2 c
• cans biscuits - 3 item
• cans Grands! biscuits - 2 item
• Sprinkle 1/3 of the pecans in bottom of pan
• chopped nuts pecans, walnuts, whatever - 1/2 c
• cooking spray Pam - 1 item

How to make monkey bread:

Using a Bundt pan, spray generously with Pam. Sprinkle 1/3 of the pecans in bottom of pan. Pinch apart 1/3 of the biscuits, dropping them around the pan. Sprinkle cinnamon and sugar over top of biscuits. Repeat with pecans, biscuits, cinnamon and sugar. Bake at 350° for 25 minutes or until done. Dump bread onto a serving tray and top with Glaze.Glaze:2 c. powdered sugar1/4 c. milk1 tsp. vanilla3 cans biscuits1 c. sugar1/2 c. packed brown sugar2 tsp. cinnamon1 stick margarine1/2 c. chopped nuts (pecans, walnuts, whatever) cooking spray (Pam) Utensils: You will need a large plastic bowl with tight lid and a Bundt cake pan.

Preheat oven to 350°. Spray Bundt pan with cooking spray. Combine sugar and cinnamon in the large bowl. Cut biscuits into 4ths and place in bowl. With lid secure, toss the pieces until they are well coated with the sugar. Line the Bundt pan with sugar coated biscuit pieces, adding the nuts as you fill. Mix the remaining sugar mixture with the melted margarine. Pour the remaining sugar/margarine mixture over the dough. Cook for 30 minutes at 350°. Cool in pan for 10 minutes. Serve warm or cold.

Recipe categories: Low protein, Breads, Rolls/biscuits.