Snickerdoodle Monkey Bread

Cinnamon-sugar monkey bread is drizzled with creamy vanilla frosting in this ode to the traditional sugar and spice cookie.

Prep: 20 min | Bake: 38 min | Yield: 16 servings

Ingredients

1 1/2 cups granulated sugar
1 tablespoon ground cinnamon
2 (16.3 ounce) cans Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
1/2 cup butter, melted
1 cup vanilla creamy ready-to-spread frosting

Instructions

Heat oven to 350 degrees F. Spray 12 cup fluted tube cake pan with cooking spray.
In small bowl, mix sugar and cinnamon until well mixed. Reserve 2 teaspoons mixture.
Separate dough into 16 biscuits; cut each into quarters. Dip each into melted butter; roll in sugar mixture. Place in pan. Sprinkle with remaining sugar mixture.
Bake for 34 to 38 minutes or until golden brown and no longer doughy in center.
Cool for 2 minutes. Loosen edges. Turn upside down onto serving plate.
Cool for 15 minutes.
Frost with vanilla frosting. Sprinkle with reserved 2 teaspoons sugar mixture.
Serve warm.

Notes

Although monkey bread is best served fresh and warm, it can be reheated the next day in a 200 degrees F oven or in the microwave.

This delicious monkey bread would be great served with fresh fruit for a brunch.

Nutrition

Per serving: Calories 370 Calories from Fat 130 Total Fat 14g 22% Saturated Fat 7g 34% Trans Fat 1g 1% Cholesterol 15mg 5% Sodium 550mg 23% Total Carbohydrate 57g 19% Dietary Fiber 0g 0% Sugars 33g 33% Protein 3g 3%

% Daily Value*: Vitamin A 4% Vitamin C 0% Calcium 0% Iron 6%

Exchanges:1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution