Monkey Bread
"These pull apart bites are a favorite at our school parties. If you love cinnamon & nuts, you'll love this desert. This recipe comes from the Louisiana Fur & Wildlife Cookbook."
- Ready In:
- 47mins
- Ingredients:
- 7
- Yields:
-
1 Bundt
- Serves:
- 10-12
ingredients
directions
- Combine first sugar and cinnamon in a paper or ziploc bag.
- Cut each biscuit into quarters, allow to come to room temperature (will bake much better) Place biscuits in bag of sugar& cinnamon, shake until coated.
- Place 1/2 the chopped nuts in bottom of bundt pan.
- Place 1/2 of the quartered biscuits over pecans.
- Prepare cinnamon glaze as follows: Combine oleo, sugar and cinnamon in saucepan.
- Boil 2 minutes, stirring constantly.
- Pour 1/2 cinnamon glaze over biscuits in bundt pan.
- Sprinkle remaining chopped pecans between layers.
- Top with remaining biscuits, nuts, and rest of glaze.
- Bake in preheated overn 350 degrees for 30 minutes or until well browned.
- Allow to cool slightly, turn onto a dish.
- Ready to serve.
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Reviews
-
Delicious, we enjoyed it. Took Susie in TX's suggestion and only used 2 cans and cut recipe ingredients by 1/3. Used splenda which worked well with the addition of 2 Tbsp of water when making syrup. -
Great recipe. Very easy and delicious! Surely will make again and I recommend it to anyone. -
Great recipe! I made this using 2 cans of biscuits and cut the other ingredients back by a third. I layered it in a 9 inch loaf pan and baked for 30 minutes. It was an easy, delicious alternative to cinnamon rolls for breakfast. My family just loved it! Thank you! -
My mom used to make this for me and my sisters when we were school-age.I loved them then and I had forgoten the name,glad I found the recipe again.Thanks
RECIPE SUBMITTED BY
Mona Theriot
Grand Chenier, Louisiana
Being a school secretary from south Louisiana, my hobbies include crocheting and gardening. My faith is brought to life by serving the community in several church ministries.
