Yield: 12-16 servings
Time: 10-20 minutes preparation, 40-45minutes cooking
Difficulty Level: Easy
- 2 cans of refrigerator biscuits (recommended brand - Pillsbury
- 1/2 cup AND 1/3 cup brown sugar
- 1/2 cup AND 1/3 cup Granulated sugar
- 1 1/2 sticks of margarine
- 2 tsp cinnamon
- 3/4 C. chopped nuts
- 6 Large Monkeys (just kidding)
- raisins (optional)
Heat oven to 350 degrees.
In Saucepan on stove: Melt together 1/2 C Brown Sugar, 1/2 C granulated
sugar and 1 1/2 sticks of margarine. DO NOT BOIL! Stir regularly
until this sauce reaches a caramel consistency. Hereafter, this
heated mixture will be referred to as "sugar goop."
In plastic baggie: Mix 1/3 C brown sugar, 1/3 C granulated sugar,
and 2 tsp cinnamon.
Cut each biscuit into quarters and roll the quarters in the plastic
Grease a non-stick bundt cake pan. (You can also use one or more
square or rectangle pans. If you use a small but tall pan, there's
the potential that the center won't cook through. Sprinkle all nuts
in the pan. Put down one of the 2 cans worth of sugar-coated, quarterd
biscuits. Drizzle with half of the sugar goop. Repeat (i.e. put
down the rest of the quartered biscuits and then drizzle with the
rest of the sugar goop.)
Bake at 350 degrees for 40 minutes. When complete, remove from
the oven and allow to cool for 2 or 3 minutes. Then turn upside
down onto serving platter. Do not allow monkey bread to cool in
pan - it will stick!! (If you turn it over too soon, it could also
Note: If you want to add raisins, be sure to soak them in warm
water for a while or else they will be dried out and gnarly in the
monkey bread, which is not a good thing.
Recipe Story: This recipe was given to us from Marie's co-worker,
Joel Stahl. We had this at a brunch at Joel's place and begged for
the recipe. It's extremely yummy!