Monkey Bread

By Boz318

Ingredients

• 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
• 2 In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans.
• 3 In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.
• 4 In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.
• 5 Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

Details

Servings 1
Adapted from bettycrocker.com

Preparation

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Make an ooey, gooey, caramel-drenched monkey bread in less than an hour.

cups Original Bisquick® mix

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.

In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans.

In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.

In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.

Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

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To toast nuts, bake uncovered in an ungreased shallow pan in 350° oven 6 to 10 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

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My family was not impressed by this recipe. It tasted like a caramel biscuit. I did not like the texture of the bread after it was cooked, it crumbled and was dry. I would not recomment this recipe or make it again.

Just made this. I followed the directions exactly, but I didnt get any of the ooey or gooeyness. I guess my mistake was that I didnt place all the dough balls into the sauce prior to baking. I probably will never make this again and it is really sweet.

Cinnamon-Raisin-Walnut Wheat Bread

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