Cranberry-Eggnog Monkey Bread
3 7 1/2 oz. tubes refrigerated biscuits
1 c. sugar
2 t. cinnamon
2 c. sweetened dried cranberries
1/2 c. butter
1 c. brown sugar, packed
1 c. powdered sugar
3 T. eggnog (see below for a substitute)
1/4 t. vanilla extract
Separate biscuits; cut each into squares. Combine sugar and cinnamon in a bowl; coat biscuit pieces in mixture. Arrange 1/3 of the biscuit pieces in the bottom of a generously greased Bundt pan. Sprinkle with 1/3 of the dried cranberries. Repeat with 2 more layers, ending with berries on top. In a small saucepan over low heat, melt butter with brown sugar. Bring to a boil; cook and stir for one minute. Drizzle over layered biscuits. Bake at 350 degrees for 35 minutes. Cool in pan on a wire rack for 10 minutes; invert onto a swerving plate. Let cool slightly. In a small bowl, blend together remaining ingredients; drizzle over top. Slice and serve.
*Notes: She used a bag of frozen dinner roll dough, thawed. I'm going to have her try using my dinner roll recipe next time to save a bit of money.
She also used a 9x13 instead of a Bundt pan.
Eggnog substitute: 3 T. milk (whole would be best, but use what you have), 1 tsp. vanilla, and a dash or two of nutmeg
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