Sunday morning I made Monkey Bread for our four monkeys. Actually, I prepared part of it Saturday morning, which made it a breeze to finish in the morning. We don't need any more things to get ready on Sunday mornings. It's hard enough finding matching socks and belts (not to mention matching and same-size shoes) for the boys in time for Bible class!
Monkey Bread
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 ounces each) Grands buttermilk biscuits (I used Pillsbury)
1 cup firmly paced brown sugar
3/4 cup butter or margarine, melted
Lightly grease Bundt pan with cooking spray. Cut each biscuit into quarters. Place granulated sugar and cinnamon in large zip-top plastic storage bag. Shake biscuits in bag to coat with cinnamon/sugar mixture. Pour biscuits into prepared Bundt pan. (Note: At this time you may finish the recipe or cover with plastic wrap and refrigerate until ready to finish and bake.) Preheat oven to 350 degrees. In small bowl, mix brown sugar and butter. Pour over biscuits. Bake for 28-32 minutes or until golden brown and no longer doughy in the center. Cool in the pan for about 10 minutes. Turn upside down onto serving plate. Pull apart to serve. Best when served warm.
Pin It Now!
1 comment:
Wow, you are good. I only make this on Christmas morning because of the work involved!
Post a Comment