Tie-Dye Monkey Bread

Blogger Brooke McLay from Cheeky Kitchen makes Monkey Bread all sorts of fun with this tie-dye version!

  • prep time 20 min
  • total time 55 min
  • ingredients 9
  • servings 6

Ingredients

3
cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers® Butter Tastin'® refrigerated biscuits
6
tablespoons butter, melted
Pink, blue, purple gel food colors
6
tablespoons white sugar
2
tablespoons pink sugar
2
tablespoons blue sugar
2
tablespoons purple sugar
2
cups miniature marshmallows
1
container vanilla creamy ready-to-spread frosting, if desired
  • 1 Heat oven to 350°F.
  • 2 Spray 12-cup fluted tube cake pan with baking spray with flour. Open first can of biscuits, and cut each into 4 pieces. Place biscuit pieces in large bowl. In small bowl, use whisk to mix 2 tablespoons of the melted butter with pink gel food color; drizzle over biscuit pieces. Stir biscuits until coated with colored butter, then toss with 2 tablespoons of the white sugar and the pink sugar.
  • 3 Repeat with remaining cans of biscuits, tinting 1 batch blue and 1 batch purple.
  • 4 Begin layering monkey bread in a tie-dye pattern by placing 6 to 8 pieces of same-colored biscuit pieces into 1 area of pan. Create a single layer with pink, blue, and purple-colored sections of biscuit pieces. Sprinkle half of the marshmallows on top. Place a second layer of colored biscuits, then remaining marshmallows, followed by final layer of biscuits.
  • 5 Bake 30 minutes. Cool 5 minutes before turning out onto large plate.
  • 6 If glaze is desired, divide frosting evenly among three small bowls. Tint 1 bowl pink, 1 blue, and 1 purple. Transfer each color of frosting to small resealable food-storage plastic bag. Cut off tiny corner of bag, and squeeze frosting out through hole to pipe onto top of warm monkey bread. Serve immediately.
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