Monkey Bread

Mmmmonkey bread....brings back memories of when mom would make this for us for breakfast. I saw a recipe for this online the other day and I just had to make it. This recipe does not disappoint, however I definitely would not make this on the daily, because not only is it loaded up with butter and sugar, it calls for canned biscuits...which alone are not known for their health benefits. But if you are looking for a yummy treat that will serve at least 8 people, this is for you.

Monkey Bread:

 4 (8 ounce) cans refrigerated biscuits

2/3 cup sugar

3 1/2 teaspoons cinnamon

3/4-1 1/2 cup butter

1 cup brown sugar

1 tablespoon cinnamon

1 cup pecans, chopped

Take apart the biscuits, and cut each one in 4ths, place all in a large zip-lock bag with the 2/3 c sugar and 3 1/2 tsp cinnamon and shake till the biscuits are well coated. Set aside. In a small saucepan, melt the butter (I used 1 1/2 sticks of butter), sugar, and cinnamon till it boils. Remove from heat. In a greased bundt pan, layer pecans and sugared biscuits until filled and then pour over the butter mixture. Place the pan into the oven set at 350 degrees for 35 to 40 minutes. When still hot, empty pan onto a plate to cool for a few minutes until ready to serve.

I think the next time I make this, I will use frozen biscuits instead.