Monkey Bread

In all honesty, I don’t think the butter at the bottom was even necessary, but to each their own! This is a quick pull-apart cinnamon bread (yay for monkey bread!). Feel free to play around with this a bit! It’s super easy to make, and doesn’t take very long either!

I’ve technically made Monkeybread before, but it has since been simplified to the max (and somewhat healthified), and also souped up this time with nuts and raisins! It’s a whole lot healthier than its predecessor, so hooray for improvements and the like! :] This barely requires any prep time, so it’s great for if you need to make a dessert in a pinch!

Monkey Bread

• 12 oz refrigerated biscuit dough
• ½ cup brown sugar
• 1 tablespoon cinnamon
• ¼ cup butter
• ¼ cup raisins
• ¼ cup pecans
• ¼ cup walnuts
• Vanilla ice cream or sweetened condensed milk (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cut biscuit dough into many small pieces and roll into little balls with the pecans, walnuts, and raisins.
3. Melt ¼ cup butter and spoon 1 teaspoon to the bottom of each baking cup.
4. Mix ½ cup sugar + 1 tablespoon cinnamon in a Ziploc bag. Place biscuit pieces into the bag and shake, then place 4-5 biscuit pieces into each baking cup.
5. Spoon 1 teaspoon melted butter over the top of each baking cup.
6. Bake for 15 minutes, or until golden brown.
7. If you want some extra indulgence, serve warm with vanilla ice cream, or topped with a drizzle of sweetened condensed milk!