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Ingredients
- 1/2 cups Brown Sugar
- 1/2 cups Sugar
- 2 Tablespoons Cinnamon
- 1 can 10-count Refrigerated Biscuits
- 6 Tablespoons Butter, Melted
- 1/2 cups Mocha Hazelnut Spread (Jif)
- 1/4 cups Shredded Coconut
- 1/4 cups Cream Of Coconut
Method
- Spray small (4-ounce size) glass canning jars with nonstick spray and set aside.
- Stir together the 2 sugars and the cinnamon in a bowl. Cut each biscuit into 4 pieces. Flatten each piece and place a small amount of the mocha spread in the middle. Fold each corner up and over the spread. Pinch the dough closed to keep the spread in. Dip in the melted butter and roll in the sugar mixture. Place 5-6 pieces in one jar. Sprinkle the top with 1 teaspoon of shredded coconut. Continue filling and rolling until all the biscuits have been used.
- Place all the jars on a baking sheet. Bake at 350°F for 15-17 minutes. As soon as the bread comes out of the oven, drizzle the tops of each jar with a little bit of cream of coconut.
- Let cool slightly before eating. Best served warm. Store sealed. Make 7-8 jars of monkey bread.
