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Quick Cinnamon Monkey Bread

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Quick Cinnamon Monkey Bread

Sticky, sweet, and simply irresistible, Emily Hutchinson's monkey bread is so inexpensive to make and you'll be amazed how little time it takes to make this tasty recipe.
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Cinnamon Monkey Bread

Emily Hutchinson 

Yield: 10-12 servings

 

Ingredients:

3 cans (16.3 oz) refrigerated buttermilk biscuits 

1 cup sugar 

2 teaspoons cinnamon

1 cup unsalted butter, softened

½ cup packed brown sugar

 

Directions:

1. Spray Bundt pan with cooking spray and set aside. Preheat the oven to 350°F. 

2. Open biscuit cans and cut each biscuit into 4 equal pieces with kitchen scissors. 

3. In a large Ziploc bag, add in sugar and cinnamon. Add in biscuit pieces and shake the bag to coat, make sure the bag is sealed before shaking. Add coated pieces to the Bundt pan. Reserve cinnamon sugar, we will use that in a minute.

4. In a medium microwave safe bowl, melt butter. Then add in brown sugar and the cinnamon sugar from the bag used to coat bread. Stir well.

5. Add buttery mix straight over top and pop it in the oven for about 35 to 40 minutes on the center rack. 

7. When the monkey bread is done baking, the top should be a rich brown. Pull out the bread. Allow 5 minutes to rest or the bread will fall apart.

8. Place a plate over the top of the Bundt pan and carefully flip over the bread onto the plate.

9. Pull up the Bundt pan to reveal the cinnamon buttery delicious bread.

10. Pull apart or cut to enjoy. 

 

Xx Em

 

Comments 8
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J M Johanna Martinson

These are so good!! Waylon made these with you before 💓 Delicious!!

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M P Maria Provenzano

yum!

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P H Pamela Hill

this looks great

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K S Kathleen Szabo

So easy and so good! Great tip about melting the butter. Thanks Emily!

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s B shirley Bovshow

Love d this

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