If you like to read recipes as much as I do, you are very well aware that monkey bread is enjoying a huge surge in popularity right now in the culinary world. Monkey bread not only comes in the original cinnamon and sugar variety, but in all sweet shapes and savory varieties as well.
Pillsbury is releasing a lot of the 2014 Pillsbury Bake-Off winning recipes on Pinterest and other forms of social media right now, and I came across this pin for Polynesian Pull-Aparts. Yummers! Going to have to try this one very soon for a breakfast treat!
1 1/4 C sugar
3 T finely chopped macadamia nuts
1 can Pillsbury Grands! homestyle southern biscuits (8 total biscuits in can)
1/3 C butter, softened
3 oz cream cheese, softened (from 8 oz pkg)
1-2 T pineapple juice
1/2 teaspoon coconut extract
Heat oven to 350 degrees. Spray 10" fluted tube pan with no-stick cooking spray. In 9" pie plate, mix 1 C of the sugar and the macadamia nuts; set aside.
Separate dough into 8 biscuits. Cut each biscuit in half. Dip both sides of biscuit halves into melted butter; roll in sugar mixture to coat all sides. Place cut sides up in bottom of fluted tube pan. sprinkle any remaining sugar mixture over biscuit halves.
Bake 25-35 minutes or until light golden brown. Cool 5 minutes; turn ring upside down onto serving plate; cool an additional 5 minutes.
Meanwhile, in small bowl, beat cream cheese and remaining 1/4 C sugar with electric mixer on medium speed 30-45 seconds or until smooth. Beat in 1 T of the pineapple juice, 1 t at a time, until thin enough to drizzle. Drizzle over hot pull-apart ring; serve warm.
Giving credit where credit is due--this recipe is the creative of Jane McMillen of Winter Garden, FL.