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Snickerdoodle Monkey Bread

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Snickerdoodle Monkey Bread
  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 16
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Cookies for breakfast? Yes, please! No one can resist this five-ingredient cinnamon-sugary monkey bread.

Ingredients

1 1/2
cups sugar
1
tablespoon ground cinnamon
2
cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
1/2
cup butter, melted
1
cup vanilla creamy ready-to-spread frosting

Directions

  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  • 2 In small bowl, mix sugar and cinnamon until well mixed. Reserve 2 teaspoons mixture for step 4.
  • 3 Separate dough into 16 biscuits; cut each into quarters. Dip each into melted butter; roll in sugar mixture. Place in pan. Sprinkle with remaining sugar mixture.
  • 4 Bake 34 to 38 minutes or until golden brown and no longer doughy in center. Cool 2 minutes. Loosen edges. Turn upside down onto serving plate. Cool 15 minutes. Frost with vanilla frosting. Sprinkle with reserved 2 teaspoons sugar mixture. Serve warm.
Tips  

Although monkey bread is best served fresh and warm, it can be reheated the next day in a 200°F oven or in the microwave.

This delicious monkey bread would be great served with fresh fruit for a brunch.

Nutrition Information 
No nutrition information available for this recipe
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