Saturday, April 2, 2016

Monkey Bread

2/3
cup granulated sugar
2
teaspoons cinnamon
4
cans Pillsbury™ Refrigerated Buttermilk Biscuits
10
tablespoons butter
1
cup packed brown sugar

1/2 cup butterscotch chips
  • Preheat the oven to 350°F. Grease a 12-cup fluted tube pan or bundt pan. 
  •  Mix the white sugar and cinnamon in a 1-gallon bag. Separate the dough into biscuits and cut each biscuit in quarters. 
  • Shake the biscuit quarters to throughly coat each piece.  Place 1/3 of the biscuits in the pan. Sprinkle half of the butterscotch chips over the biscuits. Place the second 1/3 biscuits in the pan. Sprinkle the remaining butterscotch chips over the biscuits and top with the last 1/3 of the biscuits. 
  •  In a small saucepan, bring butter and brown sugar to a boil over medium-high heat. Boil the mixture for one minute while stirring constantly. Pour over the biscuit quarters in the pan. 
  •  Bake for 30 to 45 minutes or until golden brown. Let it cool for 5 minutes and then turn over onto a large plate. Pull apart to eat. Be careful, the biscuits may be very hot. 

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