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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This is a great, sweet basic recipe that would be great for any breakfast or brunch. It's a twist from Monkey Bread. Ingredients:
1/4 cup brown sugar, packed |
6 tablespoons butter, melted |
2 tablespoons pecans, halved |
6 maraschino cherries, cut in half |
1/2 cup granulated sugar |
2 teaspoons cinnamon |
2 (8 ounce) cans refrigerated biscuits |
Directions:
1. Preheat the oven to 425 degrees.
2. Mix the brown sugar with 2 tablespoons of the butter.
3. Spread the butter and sugar into the bottom of a 10 inch ring mold.
4. Arrange the nuts and cherries, cut side up, on the brown sugar.
5. Combine the granulated sugar and the cinnamon.
6. Dip each biscuit into the remaining melted butter, then roll it in the sugar-cinnamon mixture.
7. Arrange the biscuits in the mold so that they are slightly overlapping.
8. Bake for 12 to 15 minutes.
9. Unmold onto serving plate immediately.
10. The butter usually prevents the mold from sticking, but if it does stick, loosen with a knife or spatula.
11. For variation, use a granola mixture instead of the pecans and cherries.
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