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.
Preheat oven to 350 degrees F (175 degrees C). Line three baking sheets and three cooling racks with parchment paper.
Mix white sugar, brown sugar, and cinnamon together in a large resealable bag.
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.
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.
Bake in the preheated oven until biscuits are cooked through, about 15 minutes. Flip kabobs halfway through cooking.
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.