Saturday, September 12, 2015

Pecan Raisin Monkey Bread

By Lisa VanWilliams

This is a great treat if you have a group over for breakfast time. It's pretty easy to make and they are a gooey cinnamon bite-sized doughnut type bread that tastes best served warm. It's an American dish that has many variations. Some use biscuit dough, you can use walnuts instead of pecans, different glazes, or stuff them with apples instead. There are also lots of low-fat healthier versions made with whole wheat, coconut oil & almond milk if you look.

1 tube Pillsbury croissants
3 tablespoons buttter
1/4 cup brown sugar
2 tablespoons maple syrup
few teaspoons of cream cheese
handful of raisins
2 tablespoons sugar
½ teaspoon cinnamon
1/4 cup chopped pecans

Preheat oven to 375. Melt the butter, brown sugar, and maple syrup in oven or on stove top in baking pan. Toss in pecans.

Break the croissants into pieces and cut each piece in halve to make 2 pieces. Stuff with a couple of raisins and 1/2 teaspoon of cream cheese and wrap it up so there's no leaks.

Repeat till all the dough is gone. In a small bowl mix together sugar and cinnamon and toss the dough balls into the mixture to coat. Then put the balls into sugar mixture for baking.

Bake in oven about 20 mins until the balls turn a golden brown. Remove from oven and put plate over pan and flip it. The bread will fall off the pan and onto the plate. Enjoy!

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