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Quick Monkey Bread
Ingredients:
1/2 c. chopped pecans
1/2 c. sugar
1 tsp. cinnamon
3 10 oz. cans refrigerated buttermilk biscuits
1 c. brown sugar
1/2 c. butter, melted
1/2 c. chopped pecans
1/2 c. sugar
1 tsp. cinnamon
3 10 oz. cans refrigerated buttermilk biscuits
1 c. brown sugar
1/2 c. butter, melted
Directions:
Sprinkle pecans evenly in bottom of a well greased 10" Bundt pan. Set pan aside. Combine sugar and cinnamon. Cut biscuits into quarters; roll each piece in sugar mixture, and layer in pan. Combine brown sugar and butter, pour over dough. Bake at 350 for 30 to 40 minutes. Cool bread 10 minutes in pan; invert onto serving platter.
Sprinkle pecans evenly in bottom of a well greased 10" Bundt pan. Set pan aside. Combine sugar and cinnamon. Cut biscuits into quarters; roll each piece in sugar mixture, and layer in pan. Combine brown sugar and butter, pour over dough. Bake at 350 for 30 to 40 minutes. Cool bread 10 minutes in pan; invert onto serving platter.
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