MONKEY BERRIES RECIPES
BERRY-CINNAMON ROLL MONKEY BREAD RECIPE - PILLSBURY.COM
Fans love our timeless Grands!™ Monkey Bread (and so do we!). And while we enjoy the original recipe year-round, we wanted to give it a few sweet twists to help upgrade your spring brunch parties. We swapped biscuits for cinnamon rolls and added fresh berries to this dish, drizzling it all with a cream cheese-almond icing. We used a mixture of berries in this recipe, but feel free to experiment and make this monkey bread with one type of berry, like raspberries, too!
Provided by Pillsbury Kitchens
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray.
- Set aside icing from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters, and place half of the dough pieces into large bowl. Add 2 tablespoons of the sugar; toss to coat well. Place in pan. Toss remaining dough pieces and 2 tablespoons sugar to coat well; set aside.
- Place berries in small bowl; add remaining 1 tablespoon sugar to berries, and toss to coat. Sprinkle berries in pan; top with remaining dough pieces. Sprinkle any remaining sugar on top of dough in pan. Pour melted butter over top.
- Bake 40 to 45 minutes or until deep golden brown on top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan, and turn over, tapping pan several times. Remove pan; cool 10 minutes.
- In small bowl, mix reserved icing, cream cheese and almond extract. Drizzle some of the icing over top of bread, allowing some to drizzle down sides. Top with additional berries. Pull apart to serve; serve warm with remaining icing.
Nutrition Facts : Calories 340 , CarbohydrateContent 54 g, CholesterolContent 15 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 480 mg, SugarContent 26 g, TransFatContent 0 g
BERRY-CINNAMON ROLL MONKEY BREAD RECIPE - PILLSBURY.COM
Fans love our timeless Grands!™ Monkey Bread (and so do we!). And while we enjoy the original recipe year-round, we wanted to give it a few sweet twists to help upgrade your spring brunch parties. We swapped biscuits for cinnamon rolls and added fresh berries to this dish, drizzling it all with a cream cheese-almond icing. We used a mixture of berries in this recipe, but feel free to experiment and make this monkey bread with one type of berry, like raspberries, too!
Provided by Pillsbury Kitchens
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray.
- Set aside icing from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters, and place half of the dough pieces into large bowl. Add 2 tablespoons of the sugar; toss to coat well. Place in pan. Toss remaining dough pieces and 2 tablespoons sugar to coat well; set aside.
- Place berries in small bowl; add remaining 1 tablespoon sugar to berries, and toss to coat. Sprinkle berries in pan; top with remaining dough pieces. Sprinkle any remaining sugar on top of dough in pan. Pour melted butter over top.
- Bake 40 to 45 minutes or until deep golden brown on top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan, and turn over, tapping pan several times. Remove pan; cool 10 minutes.
- In small bowl, mix reserved icing, cream cheese and almond extract. Drizzle some of the icing over top of bread, allowing some to drizzle down sides. Top with additional berries. Pull apart to serve; serve warm with remaining icing.
Nutrition Facts : Calories 340 , CarbohydrateContent 54 g, CholesterolContent 15 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 480 mg, SugarContent 26 g, TransFatContent 0 g
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