A quick gooey caramel version of the classic monkey bread. It doesn't last long at my house... I couldn't even get a picture of it before someone dug in! :o)
Caramel Monkey Bread
4 tubes refrigerated biscuit dough
2/3 cup white sugar
1 teaspoon ground cinnamon
2/3 cup brown sugar
1/2 cup butter or margarine
1 teaspoon vanilla
- Preheat oven to 350. Mix 2/3 cup white sugar with 1/4 teaspoon cinnamon in a bowl with a lid.
- Open 1 can of biscuits and tear each biscuit into 3 pieces, placing the pieces in the sugar/cinnamon mixture.
- Put the lid on the bowl. Shake until the biscuit pieces are well coated with cinnamon sugar, then put the pieces in an ungreased angel food or bundt cake pan.
- Repeat steps 1 through 3 for each can of biscuits, adding another 1/4 teaspoon cinnamon into the remaining sugar before opening each can.
- Melt butter and stir in brown sugar. Bring to a boil and boil 1 minute. Remove from heat and stir in vanilla. Pour over the prepared biscuit pieces.
- Bake 35-40 minutes, until golden brown. Cool 5-10 minutes and invert onto serving plate. Prepare for the onslaught of famished monkey bread eaters.
Please visit Tasty Tuesday and Tempt My Tummy Tuesday for lots more delicious recipes and tips.
1 comment:
That looks heavenly and sinful all at the same time! Thanks for linking up to TMTT.
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