Classic Easter Dessert Monkey Bread
Made with Grands! Biscuits, this classic Monkey Bread recipe oozes with warm caramel and cinnamon.
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- 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 Cups butter or margarine, melted
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.
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.