Monkey Bread

Name: Monkey Bread
Ingredients: Canola oil for greasing pan; 1/4 cup (125 mL) sugar; 1/2 tsp (2 mL) cinnamon; 1 pkg (10.2 oz/340 g) homestyle buttermilk biscuits (5 total); 4 tbsp (60 mL) butter; 3 tbsp (45 mL) brown sugar

Ingredients

Canola oil for greasing pan
1/4 cup (125 mL) sugar
1/2 tsp (2 mL) cinnamon
1 pkg (10.2 oz/340 g) homestyle buttermilk biscuits (5 total)
4 tbsp (60 mL) butter
3 tbsp (45 mL) brown sugar

Directions

Preheat oven to 350°F (180°C).
Lightly brush inside of Tortilla Shell Baker with canola oil using Chef’s Silicone Basting Brush. Combine ¼ cup (50 mL) sugar and ½ tsp (2 mL) cinnamon in large Coating Tray.
Using Professional Shears, cut 5 homestyle buttermilk biscuits (10.2 oz/340 g pkg) into quarters. Roll in cinnamon/sugar mixture and place in Baker.
In small Silicone Prep Bowl, microwave 4 tbsp (60 mL) butter, uncovered, on HIGH 30-45 seconds or until melted. Add 3 tbsp (45 mL) brown sugar and mix until well blended. Pour over biscuits.
Bake 29-33 minutes or until biscuits are golden brown and no longer doughy in center. Cool 10 minutes in Baker. Invert Baker onto plate. Carefully remove Baker and serve.