It's A Connecticut Thing: Easy Snickerdoodle Monkey Bread Made With Pillsbury Homestyle Biscuits

Pillsbury Snickerdoodle Monkey BreadPhoto byPillsbury

Connecticut loves their desserts and if you are a Connecticut native than you know Snickerdoodle Cookies are our very popular state cookie. This cookie with a silly name is a whimsical New England tradition. Snickerdoodle Cookies are a true family favorite anytime of the year, and especially for the holidays in the Nutmeg State.

The delightfully sweet Snickerdoodle Cookie is rolled in cinnamon & sugar and are then baked until the tops are puffy and crackly and the bottoms become slightly crispy. I think this Pillsbury recipe for ''Snickerdoodle Monkey Bread'' is the perfect combination of the two beloved desserts. This quick & easy recipe below only needs FIVE ingredients, including Pillsbury Grands! Southern Homestyle Biscuits and topped with store bought vanilla frosting!

Why do we love Monkey Bread so much? Well, for starters, it's a soft, sweet, sticky pastry that can literally melt in your mouth with its goodness. Monkey Bread is very versatile and can be eaten for fun breakfast or brunch, a quick decadent dessert, or as a sweet tasting snack. You can often find it at fairs and festivals, and is a popular option for something special on holidays like Mother's Day, Father's Day or any holiday where you want a little something special to eat. It is also known around the country as a plucking cake, pull-apart bread, and bubble bread.

Easy Snickerdoodle Monkey Bread Made With Pillsbury Grands! Southern Homestyle Biscuits Recipe

Ingredients: 1 1/2 cups sugar, 1 tablespoon ground cinnamon, 2 cans (16.3 oz) refrigerated Pillsbury Grands! Southern Homestyle Buttermilk Biscuits (8 Count), 1/2 cup butter, melted, and 1 cup vanilla creamy ready-to-spread frosting.

1. Heat oven to 350°F. Spray 12-cup fluted tube or bundt cake pan with cooking spray.

2. In small bowl, mix sugar and cinnamon until well mixed. Reserve 2 teaspoons mixture for step 4.

3. Separate dough into 16 biscuits; cut each into quarters. Dip each into melted butter; roll in sugar mixture.

4. Place in pan. Sprinkle with remaining sugar mixture.Bake 34 to 38 minutes or until golden brown and no longer doughy in center.

5. Cool 2 minutes. Loosen edges. Turn upside down onto serving plate. Cool 15 minutes.

6. Frost with vanilla frosting. Sprinkle with reserved 2 teaspoons sugar mixture.

7. Serve warm cup vanilla creamy ready-to-spread frosting