Fall into Flavor
This is a great quick breakfast favorite! It is warm and sticky and yummy!
Pull-a-part's or more commonly called Monkey Bread (No, I don't know why)
1/2 cup packed brown sugar
1/2 cup butter
1 cup sugar
2 or 3 tbls cinnamon
3 cans biscuits
preheat oven to 350
Mix cinnamon and sugar.
Quarter biscuits with knife or scissors and toss in cinnamon sugar until evenly coated.
Layer biscuit pieces in bunt pan or spring form pan
(raisins or nuts can be added to the biscuits if desired)
Melt butter and brown sugar over low heat until devolved
add the remainder of the cinnamon sugar to mixture if there is any left.
You may need to add a little more butter. More butter is always good!
Pour mixture over the biscuits and bake in oven for 30 minutes
Invert and let cool on serving plate
For bigger bunt pan use 4 cans of biscuits and 2/3 cup brown sugar and 3/4 cups butter
Paula Dean has a ramped up version of this called Gorilla Bread
Ingredients
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts
Directions
Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray.
Mix the granulated sugar and cinnamon.
In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
Cut the cream cheese into 20 equal cubes.
Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.
Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.
Place half of the prepared biscuits in the pan.
Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.
Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
Bake for 30 minutes.
Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
Pull-a-part's or more commonly called Monkey Bread (No, I don't know why)
1/2 cup packed brown sugar
1/2 cup butter
1 cup sugar
2 or 3 tbls cinnamon
3 cans biscuits
preheat oven to 350
Mix cinnamon and sugar.
Quarter biscuits with knife or scissors and toss in cinnamon sugar until evenly coated.
Layer biscuit pieces in bunt pan or spring form pan
(raisins or nuts can be added to the biscuits if desired)
Melt butter and brown sugar over low heat until devolved
add the remainder of the cinnamon sugar to mixture if there is any left.
You may need to add a little more butter. More butter is always good!
Pour mixture over the biscuits and bake in oven for 30 minutes
Invert and let cool on serving plate
For bigger bunt pan use 4 cans of biscuits and 2/3 cup brown sugar and 3/4 cups butter
Paula Dean has a ramped up version of this called Gorilla Bread
Ingredients
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts
Directions
Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray.
Mix the granulated sugar and cinnamon.
In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
Cut the cream cheese into 20 equal cubes.
Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.
Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.
Place half of the prepared biscuits in the pan.
Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.
Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
Bake for 30 minutes.
Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
Comments
My sister taught in Dacula years ago. I'm from GA, grew up in Decatur... Now live in OK...
Thanks for stopping by. I've enjoyed your blog.