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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Affectionately called monkey bread is a breakfast favorite. But this bread gets a kick of cinnamon along with red chili power and cayenne pepper. Ingredients:
1/2 cup granulated sugar |
1 tablespoon cinnamon |
2 1/2 teaspoons red chili powder |
32 5/8 ounces pillsbury grands refrigerated buttermilk biscuits |
1 1/2 cups butter |
3/4 cup brown sugar |
1 teaspoon cayenne pepper |
Directions:
1. Preheat oven to 350. caota 10 inch bundt pan with cooking spray. In a medium bow,add suga,cinnamon and chile power and mix witha spoon to combine.Remove biscuits from the container and cut each biscuit into quarters. Add half the biscuits into the sugar-cinnamon mixture, using your hands, evenly coat ciscuits pieces with sugar mixture.
2. Melt butter in a medium sauce.Add brown sugar and cayenne pepper,mix and combine.Pour half of the brown sugar mixture into the bottom of the bundt pan.Arrange the biscuits in rows on top of the brown sugar mixture,which should result in 2-3 rows. Add remaining biscuits pieces to leftover sugar-cinnamon mixture,use your hands to evenly coat pieces with sugar.Arrange the biscuit pieces in the pan on top of existing layers.Pour remaining brown sugar mixture over the top of the biscuits.
3. Place bread in oven,bake until the top is puffy and golden brown about 35 to 40 minutes,making sure that the center is no longerdoughy.Remove from oven,cool in pan for 10-15 minutes.Place a serving plate over top of the pan and turn upside down. Serve.
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