Monkey Bread Supreme

Recipe

Breakfast
Monkey Bread Supreme

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User Rating

3.46 out of 5 stars
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26 ratings

Recipe Data

12
Servings
15min
Prep
50min
Total

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    Description

    It's the pull-apart bread you can't get enough of—with the addition of chopped apples and nuts. 

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1 c.Hy-Vee granulated sugar
    3 tsp.Hy-Vee ground cinnamon
    3(12-oz.) cans Hy-Vee buttermilk Texas style biscuits
    1Pink Lady apple, chopped, peeled and cored, divided
    1 c.Hy-Vee chopped pecans, divided
    1 c.Hy-Vee unsalted butter
    1 c.Hy-Vee light brown sugar, packed

    Things To Grab

    • Gallon-sized resealable plastic bag
    • Bundt pan
    • Small saucepan
    • Serving plate

    Directions

    1. Preheat oven to 350 degrees.
    2. In a gallon-sized resealable plastic bag, combine sugar and cinnamon. Shake and set aside.
    3. Open one can of biscuits and cut each biscuit into quarters. Drop 8 to 10 biscuit pieces into cinnamon-sugar mixture. Shake to coat each piece. Repeat until all biscuit pieces from the first can are coated, placing coated pieces into a Bundt pan.
    4. Top coated pieces with half the chopped apple and half the chopped pecans.
    5. Repeat cutting up biscuits and shaking them in the cinnamon/sugar for the second can. Repeat Bundt pan layer with biscuits and remaining apple and pecan pieces. Cut up third can of biscuit pieces, coat in sugar/cinnamon and place on top of the apple/pecan pieces.
    6. Melt butter in a small sauce pan and add brown sugar. Boil for 1 minute. Pour over top of biscuits.
    7. Bake for 30 to 34 minutes or until golden brown and no longer doughy in center. Let cool for 10 minutes in pan. Turn pan over onto serving plate.

    Nutrition facts

    Servings

    550 Calories per serving

    Amounts Per Serving

    • Total Fat: 25g
    • Cholesterol: 40mg
    • Sodium: 740mg
    • Total Carbohydrates: 80g
    • Protein: 6g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 2%
    0%
    Iron 15%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Back to School 2013.