Ascendancy Kitchen · Breakfast

Canna Monkeybread

Name: Canna Monkeybread
Prep time: 25 min
Total time: 65 min
Yield: 12 servings
Ingredients: 1/2 cup granulated sugar; 1 teaspoon cinnamon; 2 cans refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count) 16.3 oz; 1/2 cup chopped walnuts; 1/2 cup raisins; 1 cup firmly packed brown sugar; 3/4 cup cannabutter, melted

Servings12

Prep25 min

Total1 hr 5 min

Use your own infusion

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Ingredients

What you’ll need

1/2 cup granulated sugar1 teaspoon cinnamon2 cans refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count), 16.3 oz1/2 cup chopped walnuts1/2 cup raisins1 cup firmly packed brown sugar3/4 cup cannabutter, melted Infused ingredient

Method

Make the recipe

350°F

Heat oven to 350°F. Grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining sugar over biscuits

Mix brown sugar, cannabutter and butter in small bowl and pour over biscuit pieces

Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula.

Cool in pan 5 minutes.

Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan. Pull apart to serve. Serve warm.

Source: Ascendancy Strains recipe archive