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Cookie Butter Monkey Bread

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  • 15 min prep time
  • 1 hr 10 min total time
  • 7 ingredients
  • 8 servings
  • Pinterest
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Put a tasty new spin on traditional monkey bread with the addition of a cult favorite—cookie butter.

Dorothy Kern Dorothy Kern
September 20, 2016

Ingredients

2
cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated biscuits original or buttermilk
1/2
cup granulated sugar
2
teaspoons ground cinnamon
6
tablespoons unsalted butter
2/3
cup cookie butter (regular or chunky)
1/4
cup packed brown sugar
1/4
cup cookie butter (regular or chunky)

Steps

  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour.
  • 2 Separate dough from 2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated original or buttermilk biscuits. Cut each biscuit into 4 pieces; place in gallon-size resealable food-storage plastic bag. Add 1/2 cup granulated sugar and 2 teaspoons ground cinnamon. Seal bag; shake to coat all dough pieces.
  • 3 In medium microwavable bowl, place 6 tablespoons unsalted butter and 2/3 cup cookie butter (regular or chunky). Microwave on High 45 to 60 seconds or until butters are melted. Stir in 1/4 cup packed brown sugar until combined.
  • 4 Place half of sugar-coated biscuit pieces in cake pan. Top with half of the cookie butter mixture. Repeat with remaining biscuit pieces and remaining cookie butter mixture. Place pan on cookie sheet to catch any spills.
  • 5 Bake 40 to 50 minutes or until top is dark golden brown and center is not too jiggly. Cool in pan on cooling rack 5 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan.
  • 6 In small microwavable bowl, microwave 1/4 cup cookie butter on High about 30 seconds or until melted. Stir; drizzle over top of monkey bread. Serve warm. Store in airtight container up to 3 days.
  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour.
  • 2 Separate dough from 2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated original or buttermilk biscuits. Cut each biscuit into 4 pieces; place in gallon-size resealable food-storage plastic bag. Add 1/2 cup granulated sugar and 2 teaspoons ground cinnamon. Seal bag; shake to coat all dough pieces.
  • 3 In medium microwavable bowl, place 6 tablespoons unsalted butter and 2/3 cup cookie butter (regular or chunky). Microwave on High 45 to 60 seconds or until butters are melted. Stir in 1/4 cup packed brown sugar until combined.
  • 4 Place half of sugar-coated biscuit pieces in cake pan. Top with half of the cookie butter mixture. Repeat with remaining biscuit pieces and remaining cookie butter mixture. Place pan on cookie sheet to catch any spills.
  • 5 Bake 40 to 50 minutes or until top is dark golden brown and center is not too jiggly. Cool in pan on cooling rack 5 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan.
  • 6 In small microwavable bowl, microwave 1/4 cup cookie butter on High about 30 seconds or until melted. Stir; drizzle over top of monkey bread. Serve warm. Store in airtight container up to 3 days.

Expert Tips

Serve as a dessert with whipped cream or ice cream!

After you’ve removed the monkey bread from the pan, be sure to immediately add soap and water to the pan. The sugar mixture will harden and make it hard to wash unless it’s rinsed immediately.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
668.5
% Daily Value
Total Fat
42.8g
66%
Saturated Fat
23.5g
118%
Cholesterol
78.8mg
26%
Sodium
1237.0mg
52%
Total Carbohydrate
66.5g
22%
Dietary Fiber
2.1g
8%
Sugars
22.2g
Protein
7.5g
% Daily Value*:
Vitamin C
0%
0%
Calcium
4.60%
5%
Iron
15.60%
16%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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