Monkey Bread


1/2 Cup sugar
1 teaspoon cinnamon
2 cans refrigerated buttermilk biscuits (any brand – I like using the small vs the grands)
1 Cup packed brown sugar
1 stick butter or margarine, melted


Heat oven to 350. Lightly grease a 12 cup fluted tube pan. In large storage bag, mix sugar and cinnamon. Separate dough into fourths. (I used a pizza cutter). Shake bag to coat. Arrange in pan. In a small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake 28-32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart and serve.

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