Monkey Bread I Good Recipes

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Monkey Bread I

"Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!"

Ingredients :

3 (12 ounce) programs refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
half of cup margarine
1 cup packed brown sugar
half of cup chopped walnuts (non-obligatory)
half cup raisins

Instructions :

Prep : 15M	Cook : 15M	Ready in : 1H

Preheat oven to 350 degrees F (175 stages C). Grease one nine or 10 inch tube/Bundt(R) pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to eight biscuit portions inside the sugar cinnamon blend. Arrange portions within the backside of the organized pan. Continue until all biscuits are coated and positioned in pan. If the use of nuts and raisins, set up them in and a number of the biscuit portions as you cross alongside.
In a small saucepan, soften the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 levels F (one hundred seventy five levels C) for 35 mins. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do no longer cut! The bread just pulls apart.

Notes :

Use best strong tube pans for this recipe. Hot syrup will leak from removable backside pans.
Reynolds® Aluminum foil may be used to preserve food moist, prepare dinner it calmly, and make easy-up less difficult.

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