This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!
Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Per Serving: 508 calories; protein 6.4g; carbohydrates 64.4g; fat 25.3g; cholesterol 30.5mg; sodium 882.6mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.