3/4 CUP GRANULATED SUGAR
2 TEASPOONS GROUND CINNAMON
4 CANS REFRIGERATED BISCUITS
1/2 CUP BUTTER OR MARGARINE, MELTED
3/4 CUP PACKED BROWN SUGAR
Grease or spray 12 cup Bundt cake pan.
Preheat oven to 350 degrees.
Mix granulated sugar and cinnamon in a 1 gallon bag.
Cut each biscuit into quarters. Shake quarters in bag to coat; place in pan.
Melt butter and brown sugar and mix together.
Put coated biscuit quarters into the Bundt pan.
Pour butter and brown sugar mixture over the biscuits.
OMG...check it out...that "carmel" mixture is going to sink down into the biscuits as it cooks.
Bake at 350 degrees for 40 to 45 minutes or until golden brown.
Remove from oven and cool for about 5 minutes.
Turn upside down on large plate or platter....TIP for photos DO NOT put it on a orange platter or it will turn out with this red cast like my photos.
Now here is the major problem with this dish...do you slice it an serve in slices...or do you just sit around and pull of pieces and pop them in your mouth???
At any rate Monkey Bread is one of those dishes that brings back childhood memories. My Aunt Francene use to make her monkey bread with biscuits and melted butter and garlic. Either the dessert version or the dinner bread version Monkey Bread is so worth the time. It is also a great dish to let the kids roll the biscuits and drop into the coating mixture.