Monkey Bread Recipe
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Ingredients
4 cans buttermilk biscuits
1 1/2 cups sugar
1 tablespoon cinnamon
1 1/2 sticks butter
1/2 cup chopped pecans or raisins
Directions
Preheat oven in Convection Bake to 350°F (*325°F).
Cut biscuits into fourths with kitchen shears. Mix sugar and cinnamon together. Roll each biscuit piece in sugar/cinnamon mixture until coated.
In saucepan, melt butter and add sugar/cinnamon mixture left over from coating the biscuits.
Place half of biscuits in greased Bundt or tube pan. Add pecans and/or raisins. Pour half of melted butter mixture into pan. Add remaining biscuit pieces and pour other half of butter mixture on top.
Convection Bake for 35 to 40 minutes or until well browned.
Cut biscuits into fourths with kitchen shears. Mix sugar and cinnamon together. Roll each biscuit piece in sugar/cinnamon mixture until coated.
In saucepan, melt butter and add sugar/cinnamon mixture left over from coating the biscuits.
Place half of biscuits in greased Bundt or tube pan. Add pecans and/or raisins. Pour half of melted butter mixture into pan. Add remaining biscuit pieces and pour other half of butter mixture on top.
Convection Bake for 35 to 40 minutes or until well browned.
