Monkey Bread

I have fond memories as a child making this bread with my family. My kids now enjoy this fun tradition as well.


1 c Sugar
2 tsp Cinnamon
2 pkgs Refrigerated Buttermilk Biscuits - 10 pack
3/4 c butter

Heat oven to 350* F. Lightly grease 12-cup fluted tube pan.

Mix sugar and cinnamon in large bowl. Separate dough into 16 biscuits; cut each into quarters. Dip each quarter into melted butter, then into cinnamon-sugar mix. Place in prepared pan.

Bake 28 to 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 to serve. Serve warm. Yummy with cream cheese frosting.

The original instructions suggest mixing the cinnamon and sugar in a large plastic bag, adding the biscuit quarters, and shaking to coat. It would work (they poured the butter on top when they were done, mixed with 1/2 c. brown sugar or the extra cinnamon sugar), but it's not as much fun as getting your fingers dirty.