Friday, January 4, 2008

Monkey Bread


4 cans refrigerated biscuits (any flavor)
1 cup brown sugar
2 TBS cinnamon
1 stick butter
1/2 cup chopped pecans (optional)


2 cups powdered sugar
4 TBS milk
1 tsp vanilla

First of all ... there is no need to buy the more expensive brand of biscuit with this recipe. Just get the cheap ones.

Melt one stick of butter in bowl. Using kitchen scissors, cut each biscuit in half and place them in bowl with melted butter. After all biscuits are cut roll them around in the butter to coat all sides. Add brown sugar, cinnamon, and pecans. Stir well. Grease a bundt pan or 9x13 glass dish. Bake at 350* for about 35 minutes, depending on which dish you are using. The 9x13 will take longer. Just keep an eye on it.

Remove from oven and flip bundt over while hot ... otherwise, your monkey bread will be stuck in the pan. Drizzle glaze on top. Serve warm. Yum. And so easy.


Kendra said...

I love to make this monkey bread (we made it for Christmas), the only thing that is different for me is that it only took about 20 minutes to cook. Maybe it's because I cut the biscuits into fourths, more surface area means more sugar in every bite! Oh wait, I cooked it at 400 degrees... Hmm, ya think that might be the difference! duh to me.