Tuesday, July 6, 2010

Monkey Bread

Monkey Bread

(sorry, forgot to take pictures)

1 & 1/4 cups sugar
2 teaspoons cinnamon
2 large cans refrigerated biscuits (about 32oz. total)
1/2 cup plus 2 tablespoons margarine
1/4 cup maple syrup


Preheat oven to 350 degrees. Butter and flour a 9 inch bundt pan. Mix together 1/2 cup sugar and 1 teaspoon cinnamon. Cut biscuit dough into quarter. Roll each quarter in cinnamon sugar, then toss to coat evenly. Place loosely and evenly in the pan. Placing remaining 3/4 cup sugar, 1 tsp. cinnamon, margarine, and syrup in a sauce pan over very low heat. Heat just until margarine is melted. Do not overheat. Stir to combine. Add any leftover cinnamon sugar from the coating/tossing process. Pour evenly over dough in pan. Bake in oven 30-45 minutes or until top is lightly brown and firm when tapped. Coo. in pan 5 minutes. Turn out onto a serving plate and watch them go bananas.

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