I came upon this recipe on Face Book. It looked so good and easy
to make I had to share it. I know kids like Monkey Bread, this is a
version of it. I did "tweak" it .A fun snack, even kids enjoy making.
MINI PULL-A-PART BREADS
1 package Grands refrigerator biscuits
3/4 cup of butter, softened
1 Tablespoon cinnamon
1/2 cup of brown sugar
1/2 teaspoon salt
Cream the dry ingredients together. Set aside.
Separate the biscuits. With the palm of your hand
or rolling pin flatten biscuits slightly.
Using a sharp knife, cut the biscuit in thirds.
Spread each third with a layer of the creamed mixture.
Place the thirds in a cross-like [using 3 sections] pattern
in the muffin tin. Repeat process until all biscuits are used.
A giant/jumbo muffin tin should be used for best results,
unless you have the new type brownie tin that has the
individual squares.
Bake in a preheated 350* oven for 15-17 minutes.
[ If biscuits seem to be sticking to the knife try spraying
the knife with non -stick spray]
You will have individual Monkey Breads. Enjoy!
That is all for today friends, this is Jenny
to make I had to share it. I know kids like Monkey Bread, this is a
version of it. I did "tweak" it .A fun snack, even kids enjoy making.
MINI PULL-A-PART BREADS
1 package Grands refrigerator biscuits
3/4 cup of butter, softened
1 Tablespoon cinnamon
1/2 cup of brown sugar
1/2 teaspoon salt
Cream the dry ingredients together. Set aside.
Separate the biscuits. With the palm of your hand
or rolling pin flatten biscuits slightly.
Using a sharp knife, cut the biscuit in thirds.
Spread each third with a layer of the creamed mixture.
Place the thirds in a cross-like [using 3 sections] pattern
in the muffin tin. Repeat process until all biscuits are used.
A giant/jumbo muffin tin should be used for best results,
unless you have the new type brownie tin that has the
individual squares.
Bake in a preheated 350* oven for 15-17 minutes.
[ If biscuits seem to be sticking to the knife try spraying
the knife with non -stick spray]
You will have individual Monkey Breads. Enjoy!
That is all for today friends, this is Jenny