Monkey Bread
by Gina Jantzen

URL Source:
Course: Breads
Cuisine: American
Food Group: Bread
Serves: 6


4 - 12 ounce Cans of refrigerated biscuits
1 cup(s) Packed brown sugar
1.5 Sticks butter (3/4 cup)
1/2 cup(s) White sugar
2 tablespoon(s) Cinnamon
Walnuts or Pecans

1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

2. Mix white sugar and cinnamon in a plastic bag. Cut the biscuits into halves or quarters (I do both - some quartered and some halved) and place the biscuit pieces in the sugar cinnamon mix in batches. Shake well.  Repeat until all pieces are coated.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins & nuts, place them among the biscuit pieces as you are layering.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!