Prep Time: 1 Hour
Yields: 12 Servings
Monkey bread, also called monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, pluck-it cake, bubbleloaf and monkey brains, is a sweet, sticky, gooey pastry served in the United States for breakfast. These warm pieces of soft bread sprinkled with cinnamon and sugar are also a favorite at fairs and amusement parks.
2 (16.3-ounce) cans Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
½ cup granulated sugar
1 tsp cinnamon
½ cup chopped pecans
½ cup Craisins® dried cranberries
½ cup golden raisins
1 cup packed light brown sugar
¾ cup melted butter
Preheat oven to 350°F. Lightly grease a 12-cup bundt pan with nonstick cooking spray and set aside. In a large zipper bag, combine sugar and cinnamon. Separate biscuit dough and cut into quarters. Place dough pieces into zipper bag and shake to coat well. Arrange half of dough pieces evenly on bottom of pan, and sprinkle pecans, dried cranberries and raisins evenly among dough pieces. Arrange remaining dough pieces evenly in pan and set aside. In a small mixing bowl, whisk together brown sugar and melted butter. Pour mixture over biscuit dough. Bake 30 minutes or until golden brown and cooked through. Remove from oven and let cool 10 minutes. Turn bundt pan upside down onto serving plate. Serve warm.