Grands Monkey Bread Stolen Recipes

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.

Steps:

• Heat oven to 350°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.

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
• Cut the biscuits into quarters. Combine the sugar and cinnamon in a large bowl and stir together.
• Working in batches, toss the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan.
• Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.

Steps:

• Preheat oven to 350° Cut each biscuit into 4 pieces; shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon sugar. Arrange evenly in a generously greased 9- or 10-in. fluted tube pan. Sprinkle with remaining cinnamon sugar., Combine butter and brown sugar; pour over the top. Place tube pan on baking sheet; bake until dough is golden brown and cooked through, 35-45 minutes. Cool for 5 minutes before inverting bread onto a serving platter.

Steps:

• Heat oven to 350°F Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large food-storage plastic bag, mix 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.

Steps:

• Pre-heat oven to 350°F.
• Lightly grease 12 cup fluted tube pan or bunt pan.
• In a plastic food-storage bag, mix sugar and 1 teaspoon cinnamon.
• Separate cinnamon rolls (there sould be 16); cut each into quarters.
• Shake in bag to coat.
• Arrange in pan.
• Mix brown sugar, 1 teaspoon of cinnamon, and the butter.
• Pour over the cinnamon rolls pieces.
• Bake 28- 32 minutes or until golden brown and no longer doughy in the center.
• Cool in pan 10 minutes.
• Turn upside down onto serving plate.
• Drizzle the icing that came with cinnamon rolls over the bread (microwave briefly if necessary).
• Pull apart to eat.
• Serve warm.
• Be prepared to make another right away. This goes FAST.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 8 muffin cups with cooking spray.
• In a bowl, stir together 1 tablespoon of cinnamon and the white sugar until evenly blended. Remove the biscuits from the packages, and cut into quarters. Drop a few biscuit pieces at a time into the sugar mixture, and coat thoroughly. Distribute the coated biscuit pieces among the prepared muffin tins (4 to 5 pieces per cup).
• Place butter, brown sugar, and the remaining 1 tablespoon cinnamon in a microwave-safe glass or ceramic bowl, and microwave a few seconds until the butter has melted. Stir to blend, and drizzle about 2 tablespoons of the butter mixture over each cup.
• Bake in the preheated oven until the tops of the muffins are crispy and brown, about 20 minutes. Allow to cool for about 10 minutes before removing from pan.

Steps:

• Preheat the oven to 180C/350F/Gas mark 4. Or 160C for a fan oven.
• Rub the butter and flour together until they resemble breadcrumbs.
• Add in sugar and raisins or sultanas and give it a stir.
• Beat the eggs, and add the honey then stir it in.
• Mash the bananas in a small bowl with a fork.Then add the bananas.
• Give it all a stir.
• With a pastry brush, brush a little oil over the tin.
• Pour the mixture into the tin and bake for 40 minutes then take out of the oven and cover with tin foil and then put it in the oven for another 20 minutes.
• Leave it to cool.
• Slide a knife between the bread and the tin to loosen the bread. Flip over the tin and let the cake slip out of the tin.