I first learned how to make this when I was a little girl and the woman who ran the daycare had the kids work together to make it. Now, I make this with my own kids. I don't use walnuts, I use pecans. Sometimes if I think of it, I'll make a vanilla glaze to drizzle over the top after I've turned it upside down. This doubles well and honestly disappears in 15 minutes. My family loves this. It's a great substitute for people who love cinnamon rolls but don't want to spend the time to make them.
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three tips to make it 5 stars...
First I would boil the brown sugar and butter for two minutes in order to get it to "carmalize". Then pour it over the biscuits.
Second...I would skip the "Grands" biscuits and instead use regular Pillsburg refridgerator biscuits (the kind that come in a pack of 4). The "Grands" are too big and still taste too savory.
Last...I would skip the bundt pan and put it in a glass 11 X 17 pan. I read reviews complaining of uncooked dough, and by switching out pans, I had no trouble with the 28-32 recommended minutes.
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I first learned how to make this when I was a little girl and the woman who ran the daycare had the kids work together to make it. Now, I make this with my own kids. I don't use walnuts, I use pecans. Sometimes if I think of it, I'll make a vanilla glaze to drizzle over the top after I've turned it upside down. This doubles well and honestly disappears in 15 minutes. My family loves this. It's a great substitute for people who love cinnamon rolls but don't want to spend the time to make them.
Read More
Boy does this bring back memories... This definitely is an irresistable childhood favorite and a great way to use Grands Biscuits. Not only is it fun to make, but fun to eat! I always use a bundt pan sprayed with Pam for baking so everything comes out with ease. I add the optional nuts and raisins along with 1 tsp. of vanilla to the butter and brown sugar mixture. When it's done, just invert the whole thing onto a plate and get out a ton of napkins!
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A tip learned the hard way: don't use spray for greasing the cake pan. It's too much. Lightly spread some butter with a paper towel and it cooks better, and isn't as "greasy".
Read More
three tips to make it 5 stars...
First I would boil the brown sugar and butter for two minutes in order to get it to "carmalize". Then pour it over the biscuits.
Second...I would skip the "Grands" biscuits and instead use regular Pillsburg refridgerator biscuits (the kind that come in a pack of 4). The "Grands" are too big and still taste too savory.
Last...I would skip the bundt pan and put it in a glass 11 X 17 pan. I read reviews complaining of uncooked dough, and by switching out pans, I had no trouble with the 28-32 recommended minutes.
Read More
We loved this. Made it as directed minus the raisins and walnuts (no one here will eat them but me.) I had no problem with the brown sugar mixture but as soon as my bread was done I flipped it on a plate and let it sit there 10 minutes (still in the pan) so that the mixture would 'harden' onto the bread not in the bundt pan. This one turned out so much better than the last monkey bread recipe I tried. Definitely a keeper!
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I make with Pilsbury Grands cinnamon rolls, quartered and tossed with brown sugar, butter and pecans. Add a little water to the brown sugar butter to get more caramel. A favorite Saturday morning treat at our house.
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What yummy gooey goodness on a cold morning. I did tweak this to my liking. I halved this. Then I melted the butter in the bottom of a large loaf pan and added the brown sugar and a tablespoon of milk to make a caramel sauce. I sprinkled pecans and raisins over the caramel and then layered the sugared pieces as directed. When it came out of the oven I immediately inverted the pan to create a caramelized sticky loaf. Very nice!
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It was an awful lot of sugar and butter and I actually ended up throwing some of the mixture away because after my 10 minute cool time when I turned it out onto a platter a lot of brown sugar mixture was still in the pan. I wouldn't use as much next time - I'd probably use half the sugar and butter. However that said this is a yummy treat to have once and a while.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I first learned how to make this when I was a little girl and the woman who ran the daycare had the kids work together to make it. Now, I make this with my own kids. I don't use walnuts, I use pecans. Sometimes if I think of it, I'll make a vanilla glaze to drizzle over the top after I've turned it upside down. This doubles well and honestly disappears in 15 minutes. My family loves this. It's a great substitute for people who love cinnamon rolls but don't want to spend the time to make them.
Boy does this bring back memories... This definitely is an irresistable childhood favorite and a great way to use Grands Biscuits. Not only is it fun to make, but fun to eat! I always use a bundt pan sprayed with Pam for baking so everything comes out with ease. I add the optional nuts and raisins along with 1 tsp. of vanilla to the butter and brown sugar mixture. When it's done, just invert the whole thing onto a plate and get out a ton of napkins!
A tip learned the hard way: don't use spray for greasing the cake pan. It's too much. Lightly spread some butter with a paper towel and it cooks better, and isn't as "greasy".
three tips to make it 5 stars...
First I would boil the brown sugar and butter for two minutes in order to get it to "carmalize". Then pour it over the biscuits.
Second...I would skip the "Grands" biscuits and instead use regular Pillsburg refridgerator biscuits (the kind that come in a pack of 4). The "Grands" are too big and still taste too savory.
Last...I would skip the bundt pan and put it in a glass 11 X 17 pan. I read reviews complaining of uncooked dough, and by switching out pans, I had no trouble with the 28-32 recommended minutes.
We loved this. Made it as directed minus the raisins and walnuts (no one here will eat them but me.) I had no problem with the brown sugar mixture but as soon as my bread was done I flipped it on a plate and let it sit there 10 minutes (still in the pan) so that the mixture would 'harden' onto the bread not in the bundt pan. This one turned out so much better than the last monkey bread recipe I tried. Definitely a keeper!
I make with Pilsbury Grands cinnamon rolls, quartered and tossed with brown sugar, butter and pecans. Add a little water to the brown sugar butter to get more caramel. A favorite Saturday morning treat at our house.
What yummy gooey goodness on a cold morning. I did tweak this to my liking. I halved this. Then I melted the butter in the bottom of a large loaf pan and added the brown sugar and a tablespoon of milk to make a caramel sauce. I sprinkled pecans and raisins over the caramel and then layered the sugared pieces as directed. When it came out of the oven I immediately inverted the pan to create a caramelized sticky loaf. Very nice!
It was an awful lot of sugar and butter and I actually ended up throwing some of the mixture away because after my 10 minute cool time when I turned it out onto a platter a lot of brown sugar mixture was still in the pan. I wouldn't use as much next time - I'd probably use half the sugar and butter. However that said this is a yummy treat to have once and a while.
