Monkey Bread by Kimber Flory

[Dept of PMM Artists & things]

I remember getting Monkey Bread from this little bakery when I was young. It came in a ring, was ooey gooey goodness. I loved it. But haven't had it in years. So when I saw this recipe that seems pretty easy, I thought I would share it.

PREP TIME    20 Min

TOTAL TIME  40 Min

SERVINGS  12

Ingredients

 

3/4 cup butter (do not use margarine)

1 cup packed brown sugar

2 tablespoons whipping cream

1/2 cup coarsely chopped pecans

3 1/2 cups Original Bisquick® mix

1/2 cup milk

2 tablespoons granulated sugar

3 tablespoons butter, softened (do not use margarine)

1 teaspoon vanilla

1 egg

1/4 cup sugar

1/2 teaspoon cinnamon

 

1  Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.

 

2  In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans.

3  In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.

4  In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.

5  Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.