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.
Ingredients
- ¼ cups white sugar: 1 piece
- brown sugar: 1 cup
- ½ teaspoons ground cinnamon: 2 piece
- refrigerated biscuit dough (such as Pillsbury®): 3 packages (7.5 ounce packages)
- butter: 0.5 cup (melted)
- maraschino cherries: 40 piece
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line three baking sheets and three cooling racks with parchment paper.
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Mix white sugar, brown sugar, and cinnamon together in a large resealable bag.
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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.
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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.
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Bake in the preheated oven until biscuits are cooked through, about 15 minutes. Flip kabobs halfway through cooking.
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Transfer kabobs to prepared wire racks and let cool.
