Monkey Bread II
Monkey Bread II turns canned biscuit dough into a sticky, pull-apart cinnamon ring with very little work. Each biscuit is snipped into small pieces with scissors, rolled in cinnamon sugar and stacked in a bundt pan. A boiled glaze of butter, white sugar and brown sugar goes over the top and soaks down through the layers as it bakes. Everyone tears off their own pieces, which makes it a natural choice for a brunch table or a shared dessert.
Instructions
Spray the inside of a bundt pan thoroughly with cooking spray so the bread will release later. Preheat the oven to 350°F (175°C).
Open the tubes of biscuits. Each is already divided into 8 sections, so use scissors to snip every section into quarters, which gives 32 small pieces per can.
Toss the pieces in a bowl with the cinnamon-sugar mixture and roll them until each one is fully coated. Drop the coated pieces into the bundt pan.
Melt the white sugar, brown sugar and butter together in a pan, then bring the mixture to a boil. Once the glaze has thickened, pour it over the biscuit pieces in the pan.
Bake for 25 to 30 minutes. Turn the pan over onto a plate to unmold the bread, and serve it while warm.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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