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Monkey bread
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| 4 cans | refrigerator biscuits, (about 40) |
| 1 1/2 tablespoons | cinnamon |
| 1/2 cup | butter |
| 1 cup | white sugar |
| 1 cup | brown sugar, packed |
| 1/2 cup | pecans, raisins and/or coconut, if desired |
Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.
Add biscuit pieces, several at a time; shake to coat well.
Place pieces in a buttered tube or Bundt pan until all are used.
Sprinkle layers with nuts, raisins or coconut.
Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits.
Bake at 350°F for 40-45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.
Submitted by: CM
Recipe uploaded with Shop'NCook for iPhone.
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