Thursday, November 18, 2010

Monkey Bread

This is perfect for a big crowd!  Usually it's made for breakfast or brunch but why limit yourself?  It's good anytime! 

2-16 oz. cans of flaky layer refrigerated biscuits
1/2 cup sugar
1 Tbsp. cinnamon
1/2 cup chopped or whole pecans
1 cup firmly packed brown sugar
3/4 cup butter

Heat oven to 350 degrees.  Lightly grease a 12 cup fluted tube pan or bunt pan with butter or cooking spray.  Separate dough into biscuits; cut each into quarters.  In a medium bowl or large storage bag, mix sugar and cinnamon.  Roll each quarter of dough around in the sugar cinnamon mix.

In a sauce pan over low heat melt the butter.  When melted add brown sugar and a pinch of cinnamon.  Stir over low heat for 1 minute.  Sprinkle pecans in the bottom of the bunt pan.  Pour a small amount of the butter brown sugar mix over the pecans.

Start layering the biscuit pieces.

  Once all the biscuit pieces are arranged.  Evenly pour the remaining butter brown sugar mix over the biscuit pieces.

Bake at 350 for 30 mins.  Cool in pan for 10 mins.  Turn upside down onto serving platter.

Pull apart to serve.  Serve warm.


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