Monkey Bread

  • 3/4 cup sugar
  • 2 teaspoons cinnamon
  • 4 cans refrigerated Buttermilk Biscuits
  • 3/4 cup firmly packed brown sugar
  • 1 stick butter, melted

 

  1. Heat oven to 350 degrees F. Lightly grease a 12-cup tube pan.
  2. Mix the cinnamon and sugar in a large bowl or large plastic food-storage bag. Separate the biscuits and cut each into quarters. Roll the biscuit pieces in the cinnamon-sugar mix and then arrange in the tube pan.
  3. Mix the brown sugar and butter and pour over the biscuit pieces.
  4. Bake for 28 minutes or until golden brown and no longer doughy in the center. Cool in pan for only 5 minutes and immediately turn upside down onto a serving plate.