Monkey Bread
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Prep Time: 20 min
Total Time: 40 min
Makes: 12 servings
Total Time: 40 min
Makes: 12 servings
3/4 | cup butter (do not use margarine) |
1 | cup packed brown sugar |
2 | tablespoons whipping cream |
1/2 | cup coarsely chopped pecans |
3 1/2 | cups Original Bisquick® mix |
1/2 | cup milk |
2 | tablespoons granulated sugar |
3 | tablespoons butter, softened (do not use margarine) |
1 | teaspoon vanilla |
1 | egg |
1/4 | cup sugar |
1/2 | teaspoon cinnamon |
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1. | Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. |
2. | In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans. |
3. | In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls. |
4. | In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture. |
5. | Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm. |
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