Monkey Bread Kabobs

Monkey bread on a stick! My granddaughter and I were looking for a new way to make monkey bread when we came up with this idea. Fresh pineapple chunks may also be added.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line three baking sheets and three cooling racks with parchment paper.

Step: 2

Mix white sugar, brown sugar, and cinnamon together in a large resealable bag.

Step: 3

Cut each biscuit into four pieces. Dip each biscuit piece in melted butter; transfer to sugar mixture. Gently shake bag to coat biscuits in sugar mixture.

Step: 4

Thread three biscuit pieces onto a skewer; add a maraschino cherry. Repeat with three more biscuit pieces, ending with a maraschino cherry. Repeat with remaining ingredients to make 20 kabobs. Arrange kabobs on the prepared baking sheets.

Step: 5

Bake in the preheated oven until biscuits are cooked through, about 15 minutes. Flip kabobs halfway through cooking.

Step: 6

Transfer kabobs to prepared wire racks and let cool.

Per Serving: 250 calories; protein 2.2g; carbohydrates 41.3g; fat 9g; cholesterol 12.5mg; sodium 355.1mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . 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.