So Easy Monkey Bread
Description
What's monkey bread? It's a delicious, dessert, breakfast or snack that's simple to prepare and perfect for novice bakers. It starts with canned refrigerated buttermilk biscuits and topped with a buttery caramel sauce.
Ingredients
3 cans non-flaky buttermilk biscuits
1 c. granulated sugar
2 - 3 t. cinnamon
1 c. butter (2 sticks)
1/2 c. light or dark brown sugar
Directions
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Preheat the oven to 350 degrees F.
Open the biscuit cans; cut each biscuit into quarters.
In a 1 gallon zip lock bag, combine the white sugar with the cinnamon. 3 t. cinnamon will give it a fairly strong cinnamon flavor, so if not a big cinnamon fan, cut it back to 2 t. Shake to combine.
Place all of the biscuit quarters into the cinnamon/sugar mixture; zip the bag shut; give it a vigorous shake to unstick the quarters fom each other and coat them with the cinnamon/sugar.
Spread out the coated biscuit quarters evenly in the Bundt pan.
In a saucepan over medium heat, melt the butter with 1/2 c. brown sugar. Cook the mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has changed to one color, pour it over the biscuits.
Bake about 35 - 40 minutes until the top of the crust is a deep dark brown. When it's finished cooking, remove it from the oven.
Cool for about 15 - 30 minutes before turning it over onto a plate or platter.
8 servings.
* Store covered or in an air-tight container at room temperature on the countertop. It should stay fresh for 2 - 3 days. If it's refrigerated, it'll dry out much quicker and become stale.