2008 Woodie Awards
The Cooking Corner: Monkey Bread
Ali Carlson
Issue date: 4/17/08 Section: Feature
Monkey Bread
4 cans refrigerated biscuits (about 40)
1 1/2 Tbsp. cinnamon
1/2 C. butter
1 C. white sugar
1 C. brown sugar, packed
1/2 C. pecans, raisins and/or coconut, if desired
Cut each biscuit into four pieces. Pour sugar and cinnamon into a plastic bag and mix. Add biscuit pieces, several at a time; shake to coat well.
Place pieces in a buttered tube or bundt pan until all are used. Sprinkle layers with nuts, raisins or coconut.
Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits.
Bake at 350 F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.
4 cans refrigerated biscuits (about 40)
1 1/2 Tbsp. cinnamon
1/2 C. butter
1 C. white sugar
1 C. brown sugar, packed
1/2 C. pecans, raisins and/or coconut, if desired
Cut each biscuit into four pieces. Pour sugar and cinnamon into a plastic bag and mix. Add biscuit pieces, several at a time; shake to coat well.
Place pieces in a buttered tube or bundt pan until all are used. Sprinkle layers with nuts, raisins or coconut.
Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits.
Bake at 350 F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.
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