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Apple-Cinnamon Monkey Bread
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| Prep Time 15 min Total Time 1 hr 10 min Servings 16 Ingredients | |
| 1/4 cup | sugar |
| 2 teaspoons | ground cinnamon |
| 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits | |
| 1 medium | tart apple, peeled, thinly sliced |
| 1/2 cup | chopped pecans |
| walnuts, alternative | |
| 3/4 cup | fat-free caramel topping |
| 2 teaspoons | vanilla |
Directions
Step1
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
Step2
In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat.
Step3
Sprinkle half of apple slices in pan. Layer half of the biscuit pieces and half of the pecans on top of apples. Sprinkle with remaining apple slices. Layer remaining biscuit pieces and remaining pecans on top.
Step4
In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
Step5
Bake 45 to 50 minutes or until golden brown and no longer doughy in center. Cover loosely with foil during last 10 minutes to prevent overbrowning. Cool in pan 10 minutes. Turn upside down onto serving plate. Serve warm.
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