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Gingerbread Monkey Bread

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Prep:

Cook:

Level: Easy

System:

10

Description

My husband loves monkey bread, but he wanted something with a holiday flair. Easy, spiced-up monkey bread to satisfy any sweet tooth!

Ingredients

  • 2-½ cups Brown Sugar, Divided
  • 1 cup White Sugar
  • 3 Tablespoons Pumpkin Pie Spice, Divided
  • 1 teaspoon Cloves
  • 1 teaspoon Ground Ginger
  • 32 ounces, weight Pillsbury Reduced Fat Refrigerated Biscuit Dough
  • 1 stick Butter
  • 2 Tablespoons Molasses
  • ¼ cups Milk

Preparation

Preheat oven to 350ºF.

Mix 1/2 cup brown sugar, white sugar, 2 tablespoons pumpkin pie spice, cloves and ginger in a large Ziplock bag. Tear each biscuit into 4 or 5 pieces and add pieces into the Ziplock bag. Seal the bag and shake to coat all pieces. Place sugared dough into a greased bundt pan.

In a medium-sized saucepan, bring butter, molasses, milk, remaining 2 cups of brown sugar and 1 tablespoon of pumpkin pie spice to a boil. Pour brown sugar mix over the biscuit dough in the bundt pan. Bake for 20–25 minutes.

Note: If your bundt pan seems a bit full, place a piece of foil under it in the oven so the brown sugar doesn’t boil over.

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