Monkey Bread

Treat your family to this sweet baked bread made using Original Bisquick® mix layered with caramel mixture. MORE+ LESS-

By Betty Crocker Kitchens

February 23, 2011

cups Original Bisquick™ mix

tablespoons granulated sugar

1/4

cup butter (do not use margarine), melted

1/4

cup milk

teaspoon vanilla

eggs

1/4

cup granulated sugar

1/2

teaspoon ground cinnamon

cup butter (do not use margarine)

3/4

cup packed brown sugar

Hide Images

1

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2

In large bowl, stir Bisquick mix, 2 tablespoons granulated sugar, 1/4 cup butter, the milk, vanilla and eggs until soft dough forms. Divide dough into 24 pieces. With greased hands, roll dough into balls.
3

In small bowl, mix 1/4 cup granulated sugar and the cinnamon. Roll each dough ball in sugar mixture; place balls randomly in pan. Sprinkle with any remaining sugar mixture.
4

In 2-quart saucepan, melt 1 cup butter. Stir in brown sugar; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour caramel mixture over dough balls in pan.
5

Bake 22 to 28 minutes or until lightly browned on top. Cool 3 to 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan; cool 10 minutes. Serve warm.

Make sure you always have these ingredients in your pantry and refrigerator, so you can bake up this family favorite as a weekend surprise.
Be sure to firmly pack the brown sugar when measuring it for the caramel mixture.