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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a very easy recipe that can be made before getting ready for Sunday school, then taken with your child as a treat for the class. The kids are amazed that one of their friends actually made it by themselves! Read more ! Ingredients:
2 cans pillsbury grands! homestyle refrigerated buttermilk biscuits |
11/2 teaspoons of cinnamon |
1/2 cup of white sugar |
3/4 cup of butter |
1 cup of brown sugar, firmly packed into the measuring cup |
1/2 cup pecans |
Directions:
1. Pre-heat the oven to 350o and lightly butter the Bundt pan.
2. Pour white sugar and cinnamon into a large Zip Lock bag.
3. Cut each biscuit into 4 pieces. Add biscuit pieces, several at a time to the bag; shake to coat well. Begin placing the biscuit pieces in the Bundt pan. Sprinkle layers with the pecans.
4. Ask Mom for help to melt the brown sugar and butter in saucepan. Cool 10 minutes, then CAREFULLY pour over the top of the biscuit pieces.
5. Bake 28-32 minutes, until no longer doughy in center. Allow the Monkey Bread to cool 15 minutes before removing from pan. Turn upside down on a plate and pull apart to serve.
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