TOFFEE MONKEY BREAD

October 20, 2016

For monkey bread, I find that using a store-bought dough does not make a big difference in the final product from using homemade. (Similarly, making your own pumpkin puree is not better than the canned stuff! I skip the work there for sure.) This monkey bread is made with your basic refrigerated biscuit dough.

Melting butter and brown sugar and pouring it over dough? It is hard for that not to be good.

toffee-monkey-bread-copyTOFFEE MONKEY BREAD
Serves 10 to 12

1 and 1/2 cups brown sugar, divided
1 teaspoon cinnamon
2 cans (16.3 oz each) refrigerated biscuits
3 (5.4 oz each) chocolate toffee bars, chopped
3/4 cup butter, melted

Preheat oven to 350 degrees. In a gallon plastic bag, mix together 1/2 cup brown sugar and 1 teaspoon cinnamon. Slice biscuits into quarters and toss biscuits in cinnamon sugar with toffee bits. In a separate bowl, mix together 1 cup brown sugar and butter. Pour over dough into bundt pan. Bake for 40-45 minutes. Allow to cool and turn upside down to release bread from pan.

TOFFEE MONKEY BREAD
 
Author:
Ingredients
  • 1 and ½ cups brown sugar, divided
  • 1 teaspoon cinnamon
  • 2 cans (16.3 oz each) refrigerated biscuits
  • 3 (5.4 oz each) chocolate toffee bars, chopped
  • ¾ cup butter, melted
Instructions
  1. Preheat oven to 350 degrees.
  2. In a gallon plastic bag, mix together ½ cup brown sugar and 1 teaspoon cinnamon. Slice biscuits into quarters and toss biscuits in cinnamon sugar with toffee bits.
  3. In a separate bowl, mix together 1 cup brown sugar and butter. Pour over dough into bundt pan.
  4. Bake for 40-45 minutes. Allow to cool and turn upside down to release bread from pan.

Adapted from Pillsbury.

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