Monkey Bread

I know Christmas was a long time ago, but I just wanted to include a post about one of our beloved Christmas morning traditions--- Monkey Bread! We have this ooey gooey bread once a year (or maybe for an occasional special request on birthdays) and boy do we look forward to it! Some years it turns out better than others, but this year it was delicious. Just the right amount of carmel topping and nice poofy bread. 

Monkey Bread

   

 1/2

cup granulated sugar

 2

teaspoons ground cinnamon

 4

cans (7.5 oz each) Pillsbury® refrigerated biscuits

1 cup butter

 3/4

cup packed brown sugar

Spray a bundt pan with non-stick cooking spray. 

Mix granulated sugar and cinnamon in 1 gallon bag. Open packages of biscuits and cut each biscuit into four pieces. Shake the pieces in the the bag to coat and put them into the bundt pan.

Melt butter and brown sugar in small pan over medium heat until bubbling, stirring constantly after the butter melts. Pour over biscuit pieces.

Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes and turn upside down. Dig in and enjoy!