Monkey Bread (Friendship Bread)
Yield
1 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cans |
buttermilk biscuits
ballard, cut in 1/4 |
*
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| Glaze | |||
| 1 | cup |
sugar
|
|
| ¾ | cup |
butter
|
|
| 2 | tablespoons |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cans |
buttermilk biscuits
ballard, cut in 1/4 |
*
|
| 177 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| Glaze | |||
| 237 | ml |
sugar
|
|
| 177 | ml |
butter
|
|
| 3E+1 | ml |
cinnamon
|
|
Directions
Toss the quartered biscuits in sugar/cinnamon mix and drop each into a greased Bundt pan.
Use about half of the pieces.
Mix glaze ingredients, bring to low boil.
Pour over pieces in pan.
Add the remaining sugared biscuits and cover with rest of glaze.
Bake at 350℉ (180℃) F for 45 to 50 minutes.
Cool for 5 to 10 minutes. Turn out on plate and enjoy.
