Monkey Bread

50 minutes

12 servings

456 Calories Per Serving

23 g Fat Per Serving

2 g Protein Per Serving

60 g Carbohydrates Per Serving

30 g Sugars Per Serving

686 mg Sodium Per Serving

Ingredients

½ cup sugar

1 teaspoon cinnamon

2 cans (16.3 ounces each) buttermilk biscuits

½ cup chopped walnuts (if desired)

½ cup raisins (if desired)

1 cup packed brown sugar

¾ cup butter, melted

Heat oven to 350°F.
Lightly grease a 12-cup fluted pan with shortening or cooking spray.
In a large food-storage plastic bag, mix sugar and cinnamon.
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat.
Arrange in pan, adding walnuts and raisins among the biscuit pieces.
In a small bowl, mix brown sugar and butter and pour over biscuit pieces.
Bake for 28-32 minutes or until golden brown and no longer doughy in the center.
Cool in pan for 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.