Cinnamon Raisin Monkey Bread
This bread is easy for kids to make as well as fun to eat — just pull off pieces! Try adding diced apple or pears to the bread instead of raisins.
INGREDIENTS | SERVES 14
- ¾ cup white sugar
- 3 tablespoons cinnamon
- 3 tubes refrigerator buttermilk biscuits
- ½ cup pecans, chopped and divided
- ½ cup raisins
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 teaspoon vanilla extract
Mix sugar and cinnamon together in a plastic bag.
Cut biscuit dough into quarters, and put in bag with cinnamon sugar. Shake to coat pieces.
Grease bottom and sides of a Bundt pan. Place ¼ cup pecans in bottom of pan.
Put a layer of biscuit pieces on top of pecans. Continue to add biscuit pieces to pan. Intersperse raisins and remaining pecans among the biscuit pieces.
In a saucepan, melt butter. Add brown sugar and vanilla. Heat until brown sugar is dissolved in butter.
Pour melted butter and sugar over top of biscuits. Bake at 350°F for 35–40 minutes. Remove from oven and turn out on a plate.
Let cook, wrap tightly, and freeze.
Defrost bread at room temperature for 2–3 hours. Bread can be served at room temperature or heated in oven at 350°F for 10–15 minutes.
Calories: 532 | Fat: 26g | Protein: 8g | Sodium: 594mg | Carbohydrates: 69g | Fiber: 2g