When I was a child my mother would always make Monkey Bread for special occasions. She would make it for Christmas morning or for Birthday's, so now it has become my go to, easy crowd pleasing brunch dish. A while back Caycee had a brunch, and I am slowly posting about each dish I made for it. I made all the food! It was my unofficial first catering gig! This dish was requested by Caycee, so even though its not all made from scratch, it is still always baked with pure love. Its total mid-west food; I mean come on, it uses canned biscuits! On a side note, it may be easy, but my sister failed miserably when she tried to make it for Christmas this past year - she used Grands biscuits - don't do that, stick to the cheap 4 pack.
Monkey Bread - Cyndie Medin
3 (10 count) pkg buttermilk refrigerator biscuit
1 Cup sugar
2 tsp cinnamon
1 Cup brown sugar
1 Stick (1/2 Cup) butter or margerine (I would stick to butter)
Mix cinnamon and sugar in large plastic zip lock bag.
Cut biscuits into fourths with scissors or sharp knife.
Place cut up biscuits in sugar mixture and shake. Stack pieces on top of each other in greased bunt pan.
Melt brown sugar and butter; boil 1 minute
Pour melted butter mixture over biscuits in bunt pan.
Bake 35 min at 350 degrees F. Set 10 min and then flip over and remove from pan.
