Sunday, March 25, 2012

Semi-homemade Monkey Bread

(my version)

3 cans grands buttermilk biscuits
1 1/2 tablespoons cinnamon
1/2 cup country crock (less sat fat) or butter
1 cup white sugar
1 cup brown sugar, packed
1/2 cup craisins
Cut each biscuit into 4 pieces. Mix sugar and cinnamon in a bowl.
Add biscuit pieces, several at a time; toss to coat well.

Place pieces in a buttered cake or Bundt pan until all are used. It rises a lot during baking make sure to leave room in the pan. I also like to put an old cookie sheet under just in case the sugar and butter boils over.

Sprinkle layers with (my fav)

Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of uncooked biscuits.

Bake at 350°F for 40-45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.

Instead of turning upside down this time, I made a little cream cheese frosting for the top. And we just pulled and ate all morning.

Cream cheese frosting
Equal amounts of cream cheese and margarine. (used what ever I had left in the fridge, little less than 1/4 cup of each)
Heat on stove to melt
2 drops pure vanilla extract
Mix in powdered sugar until you have a frosting consistency .

before baking

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