Recipe: Monkey Bread
Please tell me I’m not the only one who had no idea what monkey bread was? Yesterday afternoon I was introduced to this yummy treat and went back three times for more. HOLY HEY NOW!
I looked online for a recipe to share and came up with the one below. Kraft promises they are going to send me the original sometime this month but I can’t WAIT that long!!
1 (3.5 ounce) package cook and serve butterscotch pudding mix
3/4 cup sugar
1 tablespoon ground cinnamon
1/2 cup finely chopped pecans
1/2 cup butter or margarine, melted
3 (10 ounce) cans refrigerated biscuits
In a plastic bowl with tight-fitting lid, combine pudding mix, sugar, cinnamon and pecans if desired. Pour the butter into a shallow bowl.
Cut the biscuits into quarters. Dip several pieces into the butter, then place in bowl; cover and shake. Remove to a greased 10-in. fluted tube pan. Continue until all the biscuit pieces are coated.
Bake at 350 degrees F for 30-35 minutes. Cool in pan for 30 minutes before inverting onto a serving plate.
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