Grands Monkey Bread 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:

• 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:

• 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:

• 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:

• 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:

• Preheat the oven to 350°F.
• Mix the divided biscuits with the olive oil, minced garlic, Italian seasoning, and half the cheese.
• Put some of the mixture into a Bundt pan so that it covers the bottom layer (greased if you would like)
• Add some cheese, depending on however much you want.
• Repeat the steps until all your mixture is done and top it off with some cheese.
• Serve.