BISCUIT MONKEY BREAD LOAF PAN RECIPES

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MONKEY BREAD WITH CARAMEL RECIPE - PILLSBURY.COM



Monkey Bread with Caramel Recipe - Pillsbury.com image

You won’t believe how five simple ingredients can combine to make a heavenly breakfast pull-apart! By tossing Pillsbury™ Flaky Layers Buttermilk Biscuits with cinnamon-sugar and pouring a brown sugar-butter mixture on top, you’ll be well on your way to a caramel-coated, ooey-gooey treat that will disappear even faster than the time it took you to prep it.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 5

1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
1/2 cup butter or margarine, melted
3/4 cup packed brown sugar

Steps:

  • Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  • In 1-gallon food-storage plastic bag, mix granulated sugar and cinnamon. Separate dough into biscuits. Cut each biscuit into quarters. Shake in bag to coat; place in pan. In small bowl, mix melted butter and brown sugar; pour over biscuit pieces.
  • Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Turn upside down onto heatproof plate; remove pan. Serve warm.

Nutrition Facts : Calories 290 , CarbohydrateContent 49 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 540 mg, SugarContent 25 g, TransFatContent 0 g

PIONEER WOMAN'S MONKEY BREAD RECIPE - FOOD.COM



Pioneer Woman's Monkey Bread Recipe - Food.com image

Wow wow wow. Clearly, USC alums can cook ;) Loving this easy, simple and oh so delicious and gluttonous treat! This calls for a bundt pan but I've successfully cut the recipe in a third and used a loaf pan.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12 serving(s)

Number Of Ingredients 5

1/2 cup brown sugar
1 cup butter (1 cup)
2 -3 teaspoons cinnamon
3 (10 ounce) cans buttermilk biscuits (the non-flaky ones)
1 cup sugar

Steps:

  • preheat that oven to 350.
  • open up all three cans of biscuits and cut each biscuit into quarters.
  • At this time you’ll want to combine the 1 cup of regular sugar with 2-3 teaspoons of cinnamon. I use 3 teaspoons of cinnamon and this gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons. Dump these into a 1 gallon zip bag and shake to mix evenly.
  • drop all of the biscuit quarters into the cinnamon-sugar mix. Go ahead…all of them. Yes, they’re sticking together right now, but just trust me.
  • Once all the biscuit quarters are in the bag, seal it and give it a vigorous shake. You might have some excess sugar left over and that’s okay.
  • Spread these nuggets out evenly in your bundt pan. I suppose you might want to grease this pan before doing this, but I’m pretty sure the gallon of butter we are about to add will keep it safe. Un-greased always works for me.
  • melt those two sticks of butter together with 1/2cup of brown sugar. This can be light or dark brown sugar.
  • Stir together over a medium-high heat until the two become one.
  • Once the brown sugar butter has become one color, you can pour it over the biscuits.At first…it’s going to look like too much. It’s okay though.
  • Bake this @ 350 degrees for about 30-40 minutes until the crust is a deep brown on top.
  • If you have the willpower, allow this to cool for about 15-30 minutes before turning it over onto a plate. If it doesn’t slide right down onto the plate, give it a few love-taps until it plops. It’ll hold.

Nutrition Facts : Calories 460.7, FatContent 25.1, SaturatedFatContent 13.4, CholesterolContent 40.7, SodiumContent 870.7, CarbohydrateContent 55.4, FiberContent 1.1, SugarContent 30.4, ProteinContent 5.1

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