Super Easy Monkey Bread
This recipe is super simple and easy. This is my favorite version of Monkey Bread so far. Although the original recipe calls for Pillsbury Grands, I use the no name version and it works out wonderfully. This tastes amazing with vanilla icecream.
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 2 cans Pillsbury Grands, or no-name brand biscuits
- 1/2 cup chopped walnuts (as desired (I don't use nuts))
- 1/2 cup raisins (as desired (don't use these either, haha))
- 1 cup brown sugar (firmly packed)
- 3/4 cup butter or margarine, melted
Preheat oven to 350 degrees. Spray bundt pan with non-stick cooking spray and set aside. In a large ziploc bag, mix the sugar and cinnamon. Separate the dough into biscuits. Then, cut each biscuit into fourths. Put in bag with cinnamon and sugar, seal and shake.
Arrange evenly in the bundt pan; adding the walnuts and raisins in between, as desired. In a small bowl, mix the brown sugar and butter. Pour evenly over the biscuit pieces. Bake for 28-32 minutes or until golden brown and no longer doughy. Let sit for 10 minutes before turning over to dump onto platter. Serve warm with vanilla icecream. Yum! Yum! Yum!
