Monkey Bread

I found a similar recipe on 12 Tomatoes’ webpage. It looked so easy and yummy that I had to give it a try! Here’s my adapted version of the recipe.

Monkey Bread

  • Servings: 8-10
  • Difficulty: easy
  • Print

3 (7.5 oz.) packages refrigerated biscuit dough
1 cup (2 sticks) unsalted butter at room temperature
3/4 cup sugar
1/2 cup brown sugar
1/4 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
1 can of pitted cherries (drained)

1. Preheat oven to 350° F  and grease a bundt pan with butter or nonstick spray.
2. Cut each biscuit into quarters.
3. Combine sugar with cinnamon in a gallon-size plastic bag. Then add the biscuit quarters. Shake well to coat all pieces.
4. Start with a layer of pitted cherries (or whatever fruit you prefer), then dough pieces and continue alternating until done.
5.Melt butter, brown sugar and salt together in the microwave at intervals of 20-30 seconds.
6. Add maple syrup and stir until combined,
7. Pour over the dough in the bundt pan. Squish pieces down into the mixture so all pieces are coated.
8. Place bundt pan on a baking tray and bake for 40-45 min (mine was done in 30 min) or until dough is cooked to your liking.
9. Let it stand for 5 minutes and enjoy.

Enjoy, Bon Appétit, Buen Provecho!                                               

Monkey Bread just out of the oven and ready to be flipped.

Monkey Bread just out of the oven and ready to be flipped.

I’m sharing this recipe at:
Daily Dish Magazine Foodie Friends Friday Fiesta Friday Badge Button I party @ peeled wellness


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