Cinnamon Raisin Monkey Bread
This Cinnamon Raisin Monkey Bread is so simple to make with refrigerated, ready-made dough and a simple combination of cinnamon, sugar, raisins, walnuts, butter, and brown sugar. It tastes like a giant pull-apart Cinnabon and makes a perfect breakfast for special occasions!
Heat oven to 350°F. Lightly grease a 9.5 inch bundt pan with shortening or cooking spray.
Remove 16 biscuits from the two Pillsbury tubes and cut each slice into quarters.
Combine the cinnamon and sugar into a medium bowl or a plastic freezer bag. Drop 4-5 dough pieces in at a time and toss to coat.
Place the coated dough pieces into the bundt pan. About halfway through, sprinkle half of the raisins and walnuts over the dough.
Combine the melted butter with the brown sugar and whisk with a fork until well-combined. Pour it over the dough and top with remaining raisins and walnuts.
Bake, uncovered, for 28 to 32 minutes or until the top is golden brown. Cool in pan 10 minutes. Turn upside down onto serving plate.
Combine the powdered sugar, milk, and vanilla in a small bowl and use a fork to whisk until well-combined and smooth. Drizzle half of it over the warm Monkey Bread prior to serving. Place the remainder in a small ramekin for dipping.
(I used one can of biscuits instead of two, and cut down on the other ingredients as well. It was GREAT!)
Calories: 683kcal, Carbohydrates: 94g, Protein: 6g, Fat: 32g, Saturated Fat: 11g, Cholesterol: 37mg, Sodium: 985mg, Potassium: 322mg, Fiber: 2g, Sugar: 46g, Vitamin A: 425IU, Vitamin C: 0.4mg, Calcium: 78mg, Iron: 3.5mg