Classic Easter Dessert Monkey Bread

Classic Easter Dessert Monkey Bread
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Made with Grands! Biscuits, this classic Monkey Bread recipe oozes with warm caramel and cinnamon. From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.
Servings
12
servings
Ingredients
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 cans (16.3 oz each) pillsbury grands!® homestyle refrigerated buttermilk biscuits
  • 1/2 cup chopped walnuts, if desired
  • 1/2 cup raisins, if desired
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter or margarine, melted
Directions
  1. Heat oven to 350 degrees. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
  2. 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.
  3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  4. 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.
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