NO FAIL CINNAMON ROLLS RECIPES

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GRANDS!™ MONKEY BREAD RECIPE - PILLSBURY.COM



Grands!™ Monkey Bread Recipe - Pillsbury.com image

If you’re looking for a classic, kitchen-tested, Doughboy-approved monkey bread recipe, this is it. Toss Pillsbury™ biscuits with cinnamon-sugar, pour in a brown sugar-butter mixture and bake in a bundt pan until golden brown. The result is a warm, gooey, buttery, comforting and delicious pull-apart—just the thing you’d want to eat for breakfast or dessert (or both!).

Provided by Pillsbury Kitchens

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Yield 12

Number Of Ingredients 7

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Steps:

  • Heat oven to 350°F. Generously grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.
  • Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining sugar over biscuits.
  • In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  • Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan. Pull apart to serve. Serve warm.

Nutrition Facts : Calories 440 , CarbohydrateContent 61 g, CholesterolContent 30 mg, FatContent 4 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 700 mg, SugarContent 33 g, TransFatContent 0 g

CINNAMON STREUSEL COFFEE BUNDT CAKE | BAKED BY RACHEL



Cinnamon Streusel Coffee Bundt Cake | Baked by Rachel image

A moist cinnamon coffee bundt cake with a thick streusel topping.

Provided by Rachel

Categories     Breakfast

Total Time 65 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 10

Number Of Ingredients 18

1/4 C light brown sugar
1/8 tsp salt
6 Tbsp all purpose flour
1/2 tsp cinnamon
3 Tbsp unsalted butter (melted)
1/2 C light brown sugar
1 tsp cinnamon
5 Tbsp unsalted buter (softened)
3/4 C granulated sugar
1 large egg
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
6 Tbsp sour cream
1 C all purpose flour
1 C powdered sugar
1 1/2 Tbsp milk

Steps:

  • Preheat oven to 350°F. Lightly grease an 8-inch bundt pan. *(See notes)
  • In a medium bowl, combine topping ingredients with a fork until crumbly. Break up any large pieces. Set aside.
  • In a small bowl, combine filling ingredients. Set aside.
  • In the bowl of a stand mixer, cream together butter and sugar. Mix in egg and vanilla until smooth. Add remaining dry ingredients, mixing until combined. Finally, add sour cream, mixing until all ingredients are incorporated and no streaks remain. Scrape bowl as needed.
  • Divide batter between two bowls, roughly 6 large scoops per bowl.
  • Scatter topping ingredients into the bottom of the bundt pan. Carefully spread out half of the batter over streusel topping. Sprinkle with brown sugar filling and top off with remaining batter.
  • Bake for 50-55 minutes or until dark and a toothpick inserted comes out clean.
  • Invert onto a wire rack to cool completely.
  • In a small bowl, whisk together powdered sugar and milk. Drizzle over cooled cake. Slice with a sharp knife and serve. Store leftovers in an airtight container.

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