Monkey bread on a stick! My granddaughter and I were looking for a new way to make monkey bread when we came up with this idea. Fresh pineapple chunks may also be added.
Original recipe makes 20 kabobs
Ingredients
1 1/4 cups white sugar
1 cup brown sugar
2 1/2 teaspoons ground cinnamon
3 (7.5 ounce) packages refrigerated biscuit dough (such as Pillsbury®)
1/2 cup butter, melted
40 maraschino cherries
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PREP
20 mins
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COOK
15 mins
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READY IN
55 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line three baking sheets and three cooling racks with parchment paper.
- Mix white sugar, brown sugar, and cinnamon together in a large resealable bag.
- Cut each biscuit into four pieces. Dip each biscuit piece in melted butter; transfer to sugar mixture. Gently shake bag to coat biscuits in sugar mixture.
- Thread three biscuit pieces onto a skewer; add a maraschino cherry. Repeat with three more biscuit pieces, ending with a maraschino cherry. Repeat with remaining ingredients to make 20 kabobs. Arrange kabobs on the prepared baking sheets.
- Bake in the preheated oven until biscuits are cooked through, about 15 minutes. Flip kabobs halfway through cooking.
- Transfer kabobs to prepared wire racks and let cool.
Nutrition
Calories: 250 kcal
Carbohydrates: 41.3 g
Cholesterol: 13 mg
Fat: 9 g
Fiber: 0.5 g
Protein: 2.2 g
Sodium: 355 mg
