When I was a kid my friend's mom would make us a big batch of Monkey Bread on Sunday morning after our up-all-night slumber party. Each piece was like the gooey, finger licking goodness of the inside of a cinnamon roll. Life simply did not get any better. This slightly more adult version (because I would have skipped the fruit and nuts as a child and gone straight for the buttery sugar) features toasted pecans and dried cranberries. We like the blueberry flavored cranberries from Craisins though any dried fruit would be a welcome addition.
Cinnamon Monkey Bread with Pecans and Cranberries
1/2 cup granulated sugar
1 teaspoon cinnamon
2 16.3 ounce cans refrigerated buttermilk biscuits
1/2 cup toasted pecans, chopped
1/2 cup dried cranberries
1 cup firmly packed brown sugar
3/4 cup unsalted butter, melted
Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with butter or cooking spray.
In large plastic zip-lock back, mix granulated sugar and cinnamon.
Separate dough into 16 biscuits then cut each into quarters. Shake in bag to coat. Arrange in pan, adding pecans and dried cranberries among the biscuit pieces.
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.