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Steps
1
Heat oven to 350°F. Generously grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.
2
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining sugar over biscuits.
3
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4
Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan. Pull apart to serve. Serve warm.
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Also called pull-apart breads, monkey-style breads are great for using up your refrigerated flaky biscuits.
To make sure your fluted tube pan will have enough room for the spiced dough to rise up without overflowing, check its volume by pouring 12 measured cups of water into the pan. You should also make sure to grease the inside of the pan well, reaching all the nooks and crannies to ensure the sticky bread unmolds easily.
The cinnamon sugar coating is a favorite, but if desired, you can substitute a pumpkin spice blend (cinnamon, ginger, nutmeg and cloves) or a blend of ground cardamom and freshly grated nutmeg. You can also switch up the dried fruit and nuts in your monkey bread—golden raisins, dried cherries, chopped pecans or cashews would taste just as delicious. The brown sugar-butter mixture will meld the rich dough together and create the essential ooey, gooey factor.
Work quickly with the refrigerated dough, which will rise better if it’s still cool when the pan goes into the oven.
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