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Monkey Bread
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| 3/4 cup | butter |
| 1 cup | packed brown sugar |
| 2 Tbsp | whipping cream |
| 1/2 cup | coarsely chopped pecans |
| 3 1/2 cups | Original Bisquick mix |
| 1/2 cup | milk |
| 2 Tbsp | sugar |
| 3 Tbsp | butter, softened |
| 1 tsp | vanilla |
| 1 | egg |
| 1/4 cup | sugar |
| 1/2 tsp | cinnamon |
Heat oven to 350 degrees.
Spray 12 cup fluted tube cake pan with cooking spray.
In a 2 quart saucepan, melt 3/4 cup of butter ... Add brown sugar and cream ... Heat to boiling over medium heat, stirring constantly ... Boil for 2 minutes ... Remove from heat ... Pour into pan ... Sprinkle with pecans.
In a large bowl, stir Bisquick mix, milk, sugar, 3 Tbsp butter, vanilla and egg until soft dough forms ...
Shape dough into 1 inch balls.
In a small bowl, mix sugar and cinnamon ... Roll each ball in sugar mixture, place randomly in pan ... Sprinkle with any remaining sugar mixture.
Bake for 22 to 28 minutes or until golden brown.
Cool in pan for 10 minutes.
Place a heatproof serving plate upside down over pan ... Turn plate and pan over ... Remove pan.
Serve warm.
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