Grands Monkey Bread Recipes

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GRANDS!® MONKEY BREAD



Grands!® Monkey Bread image

This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!

Provided by Pillsbury

Categories     Trusted Brands: Recipes and Tips     Pillsbury® Grands!®

Time 1h5m

Yield 12

Number Of Ingredients 7

½ cup granulated sugar
1 teaspoon cinnamon
2 (16.3 ounce) cans Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
½ cup chopped walnuts
½ cup raisins
1 cup firmly packed brown sugar
¾ cup butter or margarine, melted

Steps:

  • Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated 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 small bowl, mix brown sugar and butter; pour over biscuit pieces.
  • Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Nutrition Facts : Calories 508.2 calories, Carbohydrate 64.4 g, Cholesterol 30.5 mg, Fat 25.3 g, Fiber 2 g, Protein 6.4 g, SaturatedFat 11.6 g, Sodium 882.6 mg, Sugar 35.6 g

GRANDS! MONKEY BREAD



Grands! Monkey Bread image

Provided by Food Network

Time 1h5m

Yield 12 servings

Number Of Ingredients 6

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury¿ Grands!¿ Flaky Layers refrigerated biscuits
1/2 cup chopped walnuts, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Steps:

  • Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated 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 small bowl, mix brown sugar and butter; pour over biscuit pieces. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

GRANDS!™ MONKEY BREAD



Grands!™ Monkey Bread image

If you're looking for a classic, kitchen-tested, Doughboy-approved monkey bread recipe, this is it. Toss Pillsbury™ biscuits with cinnamon-sugar, pour in a brown sugar-butter mixture and bake in a bundt pan until golden brown. The result is a warm, gooey, buttery, comforting and delicious pull-apart-just the thing you'd want to eat for breakfast or dessert (or both!).

Provided by Pillsbury Kitchens

Categories     Side Dish

Time 1h5m

Yield 12

Number Of Ingredients 7

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Steps:

  • Heat oven to 350°F. Generously grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food storage bag, mix granulated 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. Sprinkle any remaining sugar over biscuits.
  • In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  • Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan. Pull apart to serve. Serve warm.

Nutrition Facts : Calories 440, Carbohydrate 61 g, Cholesterol 30 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 33 g, TransFat 0 g

GRANDS! MONKEY BREAD



Grands! Monkey Bread image

Make and share this Grands! Monkey Bread recipe from Food.com.

Provided by Pillsbury Crescent

Categories     Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 7

1/2 cup sugar
1 teaspoon ground cinnamon
2 (16 1/3 ounce) cans Pillsbury Grands refrigerated buttermilk biscuits
1/2 cup walnuts, chopped if desired (optional)
1/2 cup raisins, if desired (optional)
1 cup brown sugar, packed
3/4 cup butter or 3/4 cup margarine, melted

Steps:

  • Heat oven to 350°F Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In 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 small bowl, mix brown sugar and butter; pour over biscuit pieces.
  • Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Nutrition Facts : Calories 453.1, Fat 22.1, SaturatedFat 10, Cholesterol 31.3, Sodium 878.9, Carbohydrate 60, Fiber 0.7, Sugar 31.8, Protein 5.3

CINNAMON-SUGAR MONKEY BREAD



Cinnamon-Sugar Monkey Bread image

For ten minutes work, this recipe delivers a decadent payoff-- a crispy, sweet buttery crust with gooey pockets of caramel. It takes refrigerator biscuits to the next level.

Provided by Food Network Kitchen

Time 55m

Yield 12 servings

Number Of Ingredients 4

1 1/2 sticks (12 tablespoons) unsalted butter, melted
Two 16-ounce tubes refrigerated biscuit dough
2 cups sugar
1 tablespoon ground cinnamon

Steps:

  • Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
  • Cut the biscuits into quarters. Combine the sugar and cinnamon in a large bowl and stir together.
  • Working in batches, toss the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan.
  • Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.

MONKEY BREAD MADE EASY



Monkey Bread Made Easy image

No more mushy centers! Perfectly portioned monkey bread in half the time.

Provided by Kathleen

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 45m

Yield 8

Number Of Ingredients 7

cooking spray
1 tablespoon ground cinnamon
¾ cup white sugar
2 (7.5 ounce) packages refrigerated biscuit dough
½ cup butter
½ cup brown sugar
1 tablespoon ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray 8 muffin cups with cooking spray.
  • In a bowl, stir together 1 tablespoon of cinnamon and the white sugar until evenly blended. Remove the biscuits from the packages, and cut into quarters. Drop a few biscuit pieces at a time into the sugar mixture, and coat thoroughly. Distribute the coated biscuit pieces among the prepared muffin tins (4 to 5 pieces per cup).
  • Place butter, brown sugar, and the remaining 1 tablespoon cinnamon in a microwave-safe glass or ceramic bowl, and microwave a few seconds until the butter has melted. Stir to blend, and drizzle about 2 tablespoons of the butter mixture over each cup.
  • Bake in the preheated oven until the tops of the muffins are crispy and brown, about 20 minutes. Allow to cool for about 10 minutes before removing from pan.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 56.7 g, Cholesterol 31 mg, Fat 18.8 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 9.2 g, Sodium 617.7 mg, Sugar 36.1 g

GOOEY CARAMEL MONKEY BREAD



Gooey Caramel Monkey Bread image

The quick and easy prep of this shortcut version of monkey bread makes it a great introduction to baking with kids. Put on your favorite family tunes and let them shake the biscuit dough in the one-gallon bag in time to the music. Family dance party AND terrific breakfast: mission for fun accomplished.

Provided by Jessica Walker

Categories     Breakfast

Time 1h5m

Yield 12

Number Of Ingredients 5

2/3 cup granulated sugar
2 teaspoons ground cinnamon
2 cans (16.3 oz each) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits each)
2/3 cup butter
1 cup packed brown sugar

Steps:

  • Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
  • Mix granulated sugar and cinnamon in 1-gallon food-storage plastic bag. Separate dough into 16 biscuits; cut each in quarters.
  • Shake biscuit pieces in bag to coat; place in pan. Sprinkle any extra sugar mixture over biscuits.
  • In 1-quart saucepan, heat butter and brown sugar to boiling over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuit pieces.
  • Bake 35 to 40 minutes or until biscuits are deep golden brown and cooked through in center. Cool 5 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Nutrition Facts : Calories 450, Carbohydrate 64 g, Cholesterol 25 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1/12 of Bread, Sodium 710 mg, Sugar 34 g, TransFat 0 g

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