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Monkey Bread
Nb persons: 0
Yield: 1 loaf (12 servings)
Preparation time:
Total time:
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| 12 ServingsPrep: 25 min. Bake: 40 min. Ingredients | |
| 1 cup | packed brown sugar |
| 1/2 cup | butter, cubed |
| 2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits | |
| 1/2 cup | sugar |
| 1 tablespoon | ground cinnamon |
| 1 package (8 ounces) | cream cheese, cut into 20 cubes |
| 1-1/2 cups | chopped walnuts |
Directions
In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside.
Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly.
Sprinkle 1/2 cup walnuts into a 10-in. fluted tube pan coated with cooking spray. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup walnuts. Repeat layers.
Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers. Yield: 1 loaf (12 servings).
Nutrition Facts: 1 slice equals 467 calories, 24 g fat (10 g saturated fat), 41 mg cholesterol, 625 mg sodium, 56 g carbohydrate, 1 g fiber, 10 g protein.
Surprise Monkey Bread published in Simple & Delicious March/April 2008, p33
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