Tuesday, March 11, 2008
SO good. I put this in the oven while we were opening presents Christmas morning and it was ready and delicious when we finished. If you're a nut person you can add them to the butter/brown sugar layer, but I'm not. And because I'm a sauce freak, I serve with a small pitcher of icing to drizzle over. Not for dieting for sure.
4 cans refrigerator biscuits (10 per can)
1 c. sugar
2 tbsp. cinnamon
Grease Bundt pan. Cut each biscuit into 4 pieces. Mix sugar and
cinnamon in a Ziploc bag. Place quartered
biscuits in plastic bag and shake to coat each piece well.
1 tbsp. cinnamon
1 c. brown sugar
1 1/4 sticks butter, melted
Melt butter and add cinnamon and sugar. Layer 1/2 biscuit
pieces in Bundt pan. Cover with 1/2 topping mixture. Layer
remaining biscuits and cover with topping. Bake at 350
degrees for 35-40 minutes. Invert onto plate while still
warm. Eat by pulling apart pieces with hands; hence the
name, Monkey Bread.