Wednesday, May 11, 2011

Gooey Monkey Bread

cup butter (do not use margarine)
1cup packed brown sugar
2tablespoons whipping cream
1/2cup coarsely chopped pecans
3 1/2cups Original Bisquick mix
1/2cup milk
2tablespoons granulated sugar
3tablespoons butter, softened (do not use margarine)
1teaspoon vanilla
1/4cup sugar
1/2teaspoon cinnamon

  1. 1Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  2. 2In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans.
  3. 3In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.
  4. 4In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.
  5. 5Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.