Nutty Cinnamon Monkey Bread
Author: 
Recipe type: Sweet Treats, Breakfast and Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • ½ cup turbinado sugar (also known as Sugar in the Raw)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 7 tablespoons Land O’Lakes Cinnamon Sugar Butter, melted over a double boiler or in the microwave (substitute regular unsalted butter)
  • ½ cup chopped walnuts, (optional)
  • ½ cup chopped peanuts (optional)
  • ½ cup slivered almonds (optional)
Instructions
  1. Pre-heat oven to 350°F.  Grease a 10-12 cup bundt pan with cooking spray, butter or shortening.
  2. Mix turbinado sugar, cinnamon and nutmeg in a large bowl until spices are evenly combined. Picking up one biscuit at a time, cut each piece of dough into quarters with a sharp knife or kitchen shears. Toss lightly to coat until all pieces of dough are dusted with the sugar mixture.
  3. Arrange the pieces of dough in the pan so that they overlap. There may be gaps between the dough pieces, which is fine. Fill in the holes with the nuts, as desired.
  4. In small bowl, mix brown sugar, melted butter and vanilla extract. Pour over biscuit pieces. The mixture will be thick, like applesauce, so be sure to pour slowly and evenly to cover the circle of dough as best as you can.
  5. Bake bread for 30 minutes or until dough has turned golden brown. Some of the dough pieces will be puffy and slightly raised over the top of the pan. Let stand in the pan for about 10 minutes before removing. Place a plate or platter on top of the pan and invert, so the cake is upside down and slides out of the pan. Pull pieces apart by hand or slice into 12 pieces for serving.
Recipe by In Good Taste at http://ingoodtaste.kitchen/nutty-cinnamon-monkey-bread/