Monkey Bread

January 2, 2011: a lazy Sunday morning at home with a hungry husband, two guests who need feedin’, and a pot of coffee that’s just waiting to be savored.

You probably have almost all of the ingredients for Monkey Bread in your pantry, with only a couple exceptions. Should you find yourself in a similar situation some lazy Sunday morning, I’ve got your answer. Monkey Bread looks impressive yet takes almost no skill!

My only word of warning: line the bottom of your oven with foil before popping this in to bake! I learned the hard way….its a MESS!

Monkey Bread – from Allrecipe’s Monkey Bread I

3 12-oz packages refrigerated buttermilk biscuit dough
1 C white sugar
2 tsp ground cinnamon
1/2 C butter
1 C brown sugar
1/2 C chopped walnuts (optional)

1. Preheat oven to 350. Grease a bundt pan.

2. Cut biscuits into quarters. In a large bowl, mix white sugar and cinnamon. Placing several biscuit pieces into the sugar mixture at a time, coat all pieces with sugar and place into the bundt pan. Sprinkle with walnuts every so often.

3. In a small saucepan, melt brown sugar with butter. Boil 1 minutes. Pour over biscuits.

4. Bake 35 minutes. Let sit for 2 minutes and turn bundt pan onto a large serving dish. Do not cut the bread – it just pulls apart!

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