Best Bisquick® Monkey Bread

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3 1/2 cups Bisquick mix, original
  • 1 cup Brown sugar, packed
  • 1/2 tsp Cinnamon
  • 2 tbsp Granulated sugar
  • 1/4 cup Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 15/16 cup Butter
  • 1/2 cup Milk
  • 2 tbsp Whipping cream

Found on bettycrocker.com

Description

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

Directions

• 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.

Nutrition