Polynesian Pull-Apart

3 Ratings

3 Comments

Prep 15 min
Total 60 min
Ingredients 7
Servings 8

Monkey bread goes tropical in this easy take made with biscuits and pineapple. MORE+ LESS-

By Pillsbury Kitchens

Updated September 20, 2018

Bake-Off® Contest 47, 2014

Jane McMillen

Winter Garden, Florida

Make with

Pillsbury Biscuits

Ingredients

1 1/4

cups sugar

tablespoons finely chopped macadamia nuts

can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Southern Recipe biscuits (8 biscuits)

1/3

cup butter, melted

oz cream cheese, softened (from 8-oz package)

to 2 tablespoons pineapple juice

1/2

teaspoon coconut extract

Steps

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1

Heat oven to 350°F. Spray 10-inch fluted tube pan with cooking spray. In 9-inch pie plate, mix 1 cup of the sugar and the macadamia nuts; set aside.
2

Separate dough into 8 biscuits. Cut each biscuit in half. Dip both sides of biscuit halves into melted butter; roll in sugar mixture to coat all sides. Place cut sides up in bottom of fluted tube pan. Sprinkle any remaining sugar mixture over biscuit halves.
3

Bake 25 to 35 minutes or until light golden brown. Cool 5 minutes; turn ring upside down onto serving plate; cool an additional 5 minutes.
4

Meanwhile, in small bowl, beat cream cheese and remaining 1/4 cup sugar with electric mixer on medium speed 30 to 45 seconds or until smooth. Beat in 1 tablespoon of the pineapple juice and the coconut extract; add additional pineapple juice, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over hot pull-apart ring. Serve warm.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 31%
Saturated Fat 12g 59% Trans Fat 0g
Cholesterol: 30mg; 10%
Sodium: 560mg; 24%
Potassium: 30mg; 1%
Total Carbohydrate: 57g; 19%
Dietary Fiber 0g 0% Sugars 36g
Protein: 4g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 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; 4 Fat;