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Monkey Bread
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2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup butter, melted
1/2 cup chopped nuts
1/2 cup maple syrup
Cut each biscuit into quarters. In a small bowl, combine brown sugar, cinnamon and
nutmeg. Dip biscuits in butter, then roll in sugar mixture. Layer half the
biscuits in a 10-in. fluted pan; sprinkle with half the nuts. Repeat layers. Pour
syrup over top. Bake at 350° for 25-30 minutes or until golden brown.
Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.
Yield: 1 loaf.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |