Canned Biscuit Monkey Bread Recipe
Overview:
Indulge in the delightful flavors of this Canned Biscuit Monkey Bread, a scrumptious treat that’s perfect for any time of the day. Whether you’re serving it for breakfast, as a midday snack, or even as a sweet treat after dinner, this recipe is sure to please. With its simple preparation and irresistible taste, it’s bound to become a favorite in your household. Let’s dive into the recipe and create some magic in the kitchen!
Ingredients:
- 3 cans refrigerated biscuits
- 1 cup sugar
- 2 teaspoons cinnamon
- 1/2 cup margarine
- 1 cup brown sugar
- 1/2 cup chopped pecans
Nutritional Information (per serving):
- Calories: 414.5
- Fat Content: 18.9g
- Saturated Fat Content: 3.8g
- Cholesterol Content: 0mg
- Sodium Content: 658.4mg
- Carbohydrate Content: 58.8g
- Fiber Content: 0.6g
- Sugar Content: 34.5g
- Protein Content: 4.4g
Recipe Yield:
1 tube pan
Instructions:
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Preparation: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a tube pan generously to prevent sticking.
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Prepare Biscuits: Using scissors, cut each refrigerated biscuit into fourths. This will create bite-sized pieces that are perfect for monkey bread.
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Coat with Sugar and Cinnamon: In a large resealable plastic bag, combine the sugar and cinnamon. Add the cut biscuits to the bag, seal it tightly, and shake well to coat the biscuits evenly with the cinnamon-sugar mixture.
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Layer in Tube Pan: Arrange the coated biscuit pieces in layers in the greased tube pan. Ensure that they are evenly distributed throughout the pan.
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Add Pecans: Sprinkle the chopped pecans over the layered biscuits in the tube pan. The pecans will add a delicious crunch and nutty flavor to the monkey bread.
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Prepare Margarine and Brown Sugar Mixture: In a small saucepan, melt the margarine over medium heat. Once melted, add the brown sugar and stir until the mixture is smooth and well combined. Allow it to come to a gentle boil and cook for 1 minute, stirring constantly.
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Pour Over Biscuits: Carefully pour the melted margarine and brown sugar mixture over the layered biscuits in the tube pan. Ensure that the mixture is distributed evenly over the biscuits.
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Bake: Place the tube pan in the preheated oven and bake for 35 to 40 minutes, or until the monkey bread is golden brown and bubbly.
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Rest: Once baked, remove the monkey bread from the oven and let it stand in the pan for 10 minutes. This will allow the sticky caramel-like sauce to set slightly.
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Serve: After resting, carefully invert the tube pan onto a serving plate to release the monkey bread. Allow it to cool slightly before serving. To enjoy, simply pinch off pieces with your fingers and savor every delicious bite.
Recipe Notes:
- Make sure to grease the tube pan well to prevent the monkey bread from sticking.
- Feel free to customize the recipe by adding your favorite nuts or drizzling with icing before serving.
- This monkey bread is best served warm, but leftovers can be stored in an airtight container at room temperature for up to 2 days.
Conclusion:
With its irresistible combination of sweet cinnamon-sugar-coated biscuits, gooey caramel-like sauce, and crunchy pecans, this Canned Biscuit Monkey Bread is sure to be a hit with family and friends alike. Whether you’re craving a comforting breakfast treat or a satisfying dessert, this recipe has you covered. So, gather your ingredients and get ready to indulge in a truly delicious culinary experience!
