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Monkey Bread
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| Ingredients | |
| 1/2 cup | granulated sugar |
| 1 teaspoon | cinnamon |
| 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits | |
| 1/2 cup | chopped walnuts, if desired |
| 1/2 cup | raisins, if desired |
| 1 cup | firmly packed brown sugar |
| 3/4 cup | butter, melted |
| margarine, alternative | |
Directions
Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
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