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Monkey Bread

Thursday, September 10, 2009

I don’t think there isn’t anything yummy about monkey bread, but I certaintly can’t eat a lot of it one time…so if I make this and maybe if you make this you might want to make a smaller batch or make sure there is a lot of people at your house at the time.  This is also best when you eat it shortly after it comes out of the oven while it’s still warm and gooey.

I’m sure there are several variations of making this but the recipe I use comes from Moms Who Think.

Ingredients:

4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 tablespoons cinnamon
1/2 cup raisins (these are optional, it’s great with or without them)

Directions:

1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

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