Grands!™ Monkey Bread - thaitrungkien

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If you’re looking for a classic, kitchen-tested, Doughboy-approved monkey bread recipe, this is it. Toss Pillsbury™ biscuits with cinnamon-sugar, pour in a brown sugar-butter mixture and bake in a bundt pan until golden brown. The result is a warm, gooey, buttery, comforting and delicious pull-apart—just the thing you’d want to eat for breakfast or dessert (or both!).

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Pillsbury Kitchens

Table of Contents

Ingredients

1/2

cup granulated carbohydrate
1

teaspoon cinnamon
2

cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1/2

cup chopped walnuts, if desired
1/2

cup raisins, if desired
1

cup securely packed brown boodle
3/4

cup butter or margarine, melted

seduce With
Pillsbury Biscuits

Steps

1
Heat oven to 350°F. liberally dirt 12-cup fluted tube pan with shorten or fudge spray. In large 1-gallon plastic food storage bag, mix granulated carbohydrate and cinnamon .
2

separate dough into 16 biscuits ; cut each into quarters. Shake in cup of tea to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining sugar over biscuits .
3

In small bowling ball, mix brown carbohydrate and butter ; pour over biscuit pieces .
4

Bake 30 to 40 minutes or until aureate brown and no longer doughy in plaza. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn top down onto serving plate ; replacing any biscuit pieces and yellowish brown from pan. Pull aside to serve. Serve warm .

Tips from the Pillsbury Kitchens

tip off 1
basically a pull-apart bread, monkey-style breads are an ideal manner to use refrigerate bizarre biscuits. Work quickly with the refrigerated dough, because it will rise better if it ’ s still cool when the pan goes into the oven .
tip 2
large fluted tube pans come in a draw of designs—the most classical “ bundt ” pan has rounded sides which works best in this recipe. Be sure the pan can hold 12 cups ( pour measured cups of water system into it to check the volume ), so there ’ mho room for the spice dough to rise up without overflowing. Greasing the inside well, getting into all the nooks and crannies, guarantees that the awkward boodle will unmold easily .
tip 3
A fragrant ground cinnamon sugar to coat the boodle is a darling, but try a blend like pumpkin spice ( cinnamon, ginger, nutmeg, cloves ) or a blend of ground cardamom and newly grated nutmeg. Switch up the dried fruit and nuts excessively, if you ’ d like. Golden raisins, dried cherries, chopped pecans, or cashews—any jazz band is delightful. But the substantive ingredients that create that ooey gooey gene is the embrown sugar-butter assortment that melds the fat dough together .
tip 4
To Make ahead : Shake biscuits in cinnamon-sugar concoction as directed in recipe. Arrange biscuits in pan. DO NOT ADD WALNUTS AND RAISINS. tightly cover with foil. Refrigerate up to 1 hour. To bake, remove foil. Sprinkle with walnut and raisins. Prepare butter and brown boodle mix ; pour evenly over biscuits. Bake as directed in recipe .

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Nutrition Information

440 Calories, 20g Total Fat, 5g Protein, 61g Total Carbohydrate, 33g Sugars

Nutrition Facts

Serving Size:
1 Serving

Calories: 440

Calories from Fat: 180

Total Fat: 20g; 30%

Saturated Fat: 11g; 53%

Trans Fat: 0g

Cholesterol: 30mg; 10%

Sodium: 700mg; 29%

Potassium: 30mg; 1%

Total Carbohydrate: 61g; 20%

Dietary Fiber: 0g; 0%

Sugars: 33g

Protein: 5g

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 2%; 2%

Iron: 8%; 8%

Exchanges:

1 1/2 Starch ; 0 Fruit ; 2 1/2 other Carbohydrate ; 0 Skim Milk ; 0 Low-Fat Milk ; 0 Milk ; 0 Vegetable ; 0 Very lean Meat ; 0 Lean Meat ; 0 High-Fat Meat ; 4 Fat ;

Carbohydrate Choice

4
*Percent Daily Values are based on a 2,000 calorie diet.
* Percent Daily Values are based on a 2,000 calorie diet .
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More About This Recipe

Ever wonder how monkey bread was named? There are several theories, including one that says the loaf resembles the monkey puzzle tree, a relative of the Norfolk Island Pine. Another theory is simply that the pastry is eaten by picking apart the bread as a monkey would. In 1982, former First Lady Nancy Reagan commented to White House Staff that monkey bread was named as such “because when you make it, you have to monkey around with it.” However monkey bread was named and came to be, we are happy that it did. To make it even better, we’ve cut the monkey business down by using just a few simple ingredients and completing the recipe in four easy-to-follow steps. Combining the comfort food taste of Pillsbury biscuits with the sweet taste of warm caramel and cinnamon, this no-fail monkey bread recipe makes 12 servings. Add a glass of milk or serve with coffee and chances of any leftovers are significantly low. Once you’ve mastered this monkey bread, we’ve got more flavours for you to try out, from sweet s’mores to savory buffalo chicken.

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