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Monkey Bread Recipe

April Truitt December 12, 2010

INGREDIENTS

3 (12 ounce) packages refrigerated biscuit dough

3/4 cup white sugar

1/2 cup margarine

3/4 cup packed brown sugar

1/2 cup chopped walnuts (optional)

1/2 cup raisins

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan. DO NOT use a two piece pan!
  2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
  3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
  4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Comments

By Mickey Habiby on September 20, 2011

Nice post, I really admire this web

 

By Jonsun on September 28, 2011

Excellent! Some of the ideas are absolutely wonderful and I’ll make sure to follow them!

By Shop Window Dressing on October 03, 2011

I feel strongly about it and love learning more on this topic.

By Amanda Vios on October 04, 2011

Excellent post.

By Craig Stanback on October 07, 2011

hey great recipe , i tried it and it was amazing, keep posting new things.

By baby's first christmas on November 16, 2011

Wow!! amazing I was inspired o do this at my house very interesting to do.

By Haley Samaniego on November 21, 2011

You put really very helpful information.

By window dressing on December 12, 2011

You make it entertaining and you still take care of to keep it wise. I can not wait to read far more from you. This is really a great site.

By Olympic Accommodation Windsor on December 12, 2011

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By Kath on December 16, 2011

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By Fabian Alex on April 06, 2012

Wow! Super delicious. Monkey bread recipe is my favorite and have not any week I was not tasted it. Thanks mate for published its ingredients. smile

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