BUTTERSCOTCH MONKEY BREAD

BUTTERSCOTCH MONKEY BREAD
INGREDIENTS

• 1 package dry butterscotch pudding mix
• 3/4 cup sugar
• 1 tablespoon cinnamon
• 1/2 cup chopped nuts
• 1/2 cup butter, melted
• 3 (10 oz) tubes refrigerator biscuits

MONKEY BREAD INSTRUCTIONS
In a bowl with a tight lid, combine pudding mix, sugar, cinnamon and nuts. Melt butter in a shallow bowl.
Dip a few pieces of biscuits into the butter, then roll in the pudding mix; cover and shake.
Remove biscuit pieces and place in a greased fluted tube pan.
Continue until all biscuits are in the pan. Bake in a preheated 350°F oven for 30-35 minutes.
Cool in pan on a wire rack for 30 minutes. Enjoy the monkey bread !

QUICK MONKEY BREAD

QUICK MONKEY BREAD

INGREDIENTS

• 1 package frozen (yeast) dinner rolls
• 1 package regular butterscotch pudding
• 1/4 cup chopped nuts
• 3/4 cup brown sugar
• 6 tablespoons melted butter

MONKEY BREAD INSTRUCTIONS
Grease bundt pan. Sprinkle nuts on bottom. Arrange rolls over nuts. Sprinkle dry pudding over rolls. Mix sugar and melted butter together and pour (drizzle) over rolls. Sprinkle with cinnamon.

Cover with towel and let rise over night or at least 8 hours.

Bake 350°F for 45 min to 1 hour.

COOL NO LONGER THAN 5 MINUTES. Turn pan over on serving dish and enjoy.

TATIANA'S MONKEY BREAD

TATIANA'S MONKEY BREAD
INGREDIENTS

• 1/2 cup chopped pecans
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 4 pkg.(10 biscuits each) refrigerated buttermilk biscuits
• 1 cup packed brown sugar
• 1/2 cup butter, melted

INSTRUCTIONS
Preheat oven to 350°F degrees. Sprinkle pecans in bottom of well greased 10-inch fluted tube pan; set aside.

In a small bowl stir together granulated sugar and cinnamon. Cut biscuits into quarters. Roll each biscuit piece in the sugar mixture and place in prepared pan, arranging pieces to fill the pan evenly. In a small bowl stir together brown sugar and melted butter; pour over biscuits.

Bake for 35 to 40 minutes or until dark golden brown and top springs back when gently touched. Cool in pan on wire rack for 10 minutes.

Invert onto a serving platter. Serve warm.

Serves 10.

Blueberry Monkey Bread Recipe

Blueberry Monkey Bread Recipe
A nice monkey bread recipe to try !
Ingredients

* 2/3 cup white sugar
* 1 tablespoon ground cinnamon
* 4 (10 ounce) cans refrigerated buttermilk biscuit dough
* 1 1/4 cups frozen blueberries, dry pack
* 2/3 cup white sugar
* 10 tablespoons margarine
* 1 teaspoon vanilla extract
* 1 tablespoon ground cinnamon
* 1 cup frozen blueberries, dry pack

Monkey Bread INSTRUCTIONS

1. First of all preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 10 x 4 inch tube pan.
2. And then mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan.
3. Next is to place blueberries between biscuit pieces, creating a mosaic effect. Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.
4. In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring to a boil, then reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan.
5. Bake for 65 minutes or until done. Lift or turn out onto a cake plate. The monkey bread recipe is ready...enjoy the bread. Nice !
monkey-bread-recipe