Healthified Monkey Bread

57% less fat • 61% less sat fat • 32% fewer calories than the original recipe. Show your love of baking and health with a breakfast favorite that's meant to be pulled apart.

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  • prep time 15 min
  • total time 1 hr 10 min
  • ingredients 6
  • servings 16
 

Ingredients

1/4
cup sugar
2
teaspoons ground cinnamon
2
cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated reduced-fat buttermilk biscuits
1/2
cup chopped pecans or walnuts
3/4
cup fat-free caramel topping
2
teaspoons vanilla

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  • 2 In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.
  • 3 In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
  • 4 Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.
  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  • 2 In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.
  • 3 In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
  • 4 Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.

EXPERT TIPS

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Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.

For an even lower-fat option, this recipe can be made with two cans (13.2 oz each) refrigerated country Italian bread. Work with one can of dough at a time, and keep the remaining can refrigerated until ready to cut. Cut each can of dough into 24 pieces (48 pieces total). Use in place of biscuit pieces as directed in recipe. Bake 35 to 40 minutes. (1 Serving: Calories 200; Total Fat 4g; Saturated Fat 0g)

To be sure that the caramel topping does not ooze out of the pan, use a pan that does not have a removable bottom.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
80),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
640mg
640%;
Total Carbohydrate
39g
39%
(Dietary Fiber
1g
1%
  Sugars
15g
15%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.