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Ingredients
- Monkey Bread:
- 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated biscuits
- 1/2 cup butter, melted
- 1/2 cup packed brown sugar
- 1/3 cup vanilla cake mix (dry)
- 2 Tsp ground cinnamon
- Rainbow candy sprinkles, as desired
- Icing:
- 1/4 cup butter
- 1/3 cup milk
- 1/2 cup vanilla cake mix (dry)
- 1/3 cup granulated sugar
Details
Servings 4
Preparation time 25mins
Cooking time 50mins
Adapted from pillsbury.com
Preparation
Step 1
Heat oven to 375°F. Spray 4 (4-oz) soufflé dishes or 9" round cake pan with cooking spray.
Separate dough into 8 biscuits. Cut each biscuit into 4 pieces. Roll into balls. Place melted butter in small bowl.
In another small bowl, mix brown sugar, 1/3 cup cake mix, the cinnamon and sprinkles.
Dip each ball of dough into melted butter, then roll in sugar mixture.
Place 8 balls in each individual soufflé dish or 9" round cake pan.
Bake about 20 minutes or until puffed up and browning on edges.
ICING:
Meanwhile, in 2-quart saucepan, melt 1/4 cup butter over medium heat. Add milk, 1/2 cup cake mix and the granulated sugar. Mix with whisk to form thick glaze.
Remove from heat. Cool 5 minutes. (If glaze is too thick, add a few drops of milk to desired consistency).
Spread on each monkey bread. Top with sprinkles.
Make the monkey bread the night before, and reheat in the morning. Then glaze and finish with sprinkles.
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