I didn’t understand that this become an “smooth” monkey bread recipe until I started out studying different recipes and saw how concerned they had been.
This takes me approximately 10-12 mins from the refrigerator into the oven and is delicious! I made this closing minutes this week to take to a bible take a look at.
I typically do now not have any self-discipline when it comes to monkey bread so I always make certain to take it where i can proportion it and no longer convey it again domestic with me
Ingredients
- 2 large cans of refrigerated flakey biscuits (16oz)
- 1 cup brown sugar
- 1 tsp cinnamon
- ¾ cups of butter (1 and a half sticks)
- ½ cup chopped nuts (optional)
Instructions
- Pre-heat your oven to 350 degrees
- Put your butter, sugar and cinnamon in a small sauce pan on low
- Grease your bundt pan with the butter wrappers or some extra butter
- Cut your biscuits into quarters or sixths and drop them loosely into your greased pan. If you are adding nuts to your recipe sprinkle them in-between the biscuits as you add them to your pan
- Turn the heat up a little on the butter and sugar and stir constantly until it is combined
- Pour the hot butter and sugar mixture over the biscuits
- Place a cookie sheet on the rack below to catch drips and bake
- Allow to cool for at least 10 minutes before inverting it onto a plate
- Serve warm. Enjoy!
Credit to @leavingtherut.com
