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Breakfast

Monkey Bread

Prep:

15 m

Cook:

35 m

Ready in:

50 m

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This Monkey Bread recipe is not a skinny one but surely the one you and your dear ones will fall in love with!

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Servings: 15

Refrigerated biscuit dough

3 (12 oz.) packages

White sugar

1 cup

Ground cinnamon

2 tsp.

Margarine

½ cup

Packed brown sugar

1 cup

Walnuts

½ cup, chopped (optional)

Raisins

½ cup

Heat the oven to 350° F/180° C/Gas Mark 4.
Grease a 9- or 10-inch Bundt pan.
In a plastic bag, combine white sugar and cinnamon.
Cut the biscuits into quarters and add 6 to 8 biscuit pieces to the sugar cinnamon mixture. Mix well.
Arrange the biscuit pieces in the bottom of the pan and continue the process until all the biscuits are well coated and put in the pan.
Arrange walnuts and raisins among the biscuit pieces.
Add margarine and brown sugar and melt the mixture over a medium heat. Let it boil for 1 minutes and pour the syrup over the biscuits.
Bake for 35 minutes, then let the bread cool in the pan for about 10 minutes before turning it out onto a plate. Eat pulling the bread apart.

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