Pillsbury Grands Cinnamon Roll Monkey Bread Recipe Recipe For Stuffed

GRANDS!™ MONKEY BREAD

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.

SNICKERS™-STUFFED MONKEY BREAD

Steps:

• Heat oven to 350°F. Spray 12-cup bundt cake pan with cooking spray. In shallow bowl, stir granulated sugar and 1/2 teaspoon of the cinnamon. Set aside.
• Separate each can of dough into 8 biscuits. Cut each biscuit into fourths. With hands, press and stretch each piece slightly to make dough round. Place 1 piece of candy in center of each round. Bring sides of dough up and over candy; pinch dough to seal and enclose candy.
• Roll dough balls in cinnamon-sugar mixture. Place in pan.
• In medium microwavable bowl, microwave peanut butter and butter uncovered on High 20 to 30 seconds; stir until smooth and creamy. Stir in brown sugar and remaining 1/2 teaspoon cinnamon; pour over dough.
• Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 15 minutes. Run knife around edge of pan to loosen. Turn upside down on serving plate. Cool 5 minutes. Remove pan.
• Meanwhile, in small microwavable bowl, microwave hazelnut spread uncovered on High 30 to 50 seconds or until thin enough to drizzle. Drizzle over bread.

GRANDS!® MONKEY BREAD

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.

CINNAMON ROLL MONKEY BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a fluted tube pan (such as Bundt®) with butter-flavored cooking spray.
• Mix white sugar, brown sugar, cinnamon, and nutmeg together in a bowl.
• Open the refrigerated cinnamon rolls. Divide rolls by package, then cut into quarters with a pizza/dough cutter.
• Place each package of cut cinnamon roll pieces in the sugar mixture and toss until covered, keeping them separated. Do not discard excess sugar mixture.
• Layer each separate portion of sugar-coated cinnamon roll pieces in the bottom of the prepared pan, sprinkling with pecans as you go, ending with pecans on top.
• Combine excess sugar mixture with 3/4 cup of butter in a saucepan over medium-low heat; bring to a boil. Pour butter mixture over the cinnamon roll pieces.
• Bake in the preheated oven until the top is crispy, about 40 minutes. Remove and allow to cool for 10 minutes.
• While cooling, mix confectioners' sugar, lemon-lime beverage, oats, and remaining 1/2 cup of room temperature butter together for icing.
• Remove the bread from the Bundt® pan, then drizzle the icing over the bread to taste.