Sweet and Sticky Monkey Bread

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2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1/2
cup granulated sugar
2
teaspoons ground cinnamon
1/2
cup butter, melted
1/2
cup packed brown sugar

Directions

  1. 1 Heat oven to 350°F. Spray 6 mini fluted tube cake cups with cooking spray.
  2. 2 Unroll each can of dough into 1 large rectangle. Cut each rectangle into 12 pieces; cut each piece in half to make 24 pieces of dough per can or 48 total pieces of dough.
  3. 3 In medium bowl, mix granulated sugar and cinnamon. Add dough pieces to bowl; toss until dough pieces are coated with sugar-cinnamon. Place 8 pieces of coated dough into each mini cake cup.
  4. 4 In small bowl, mix melted butter and brown sugar until well blended. Pour evenly over dough in cake cups.
  5. 5 Bake about 10 minutes or until tops are golden brown. Invert cakes onto serving platter or individual dessert plates to serve.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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