Saturday, August 20, 2011

Monkey Bread

 4 cans of refrigerated  biscuit dough (about 40 biscuits)
 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 (optional)

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

Sprinkle layers with nuts, raisins or coconut. (optional)

Bring brown sugar and butter to a boil in a saucepan. Cool  for 10
minutes, then pour over top of biscuits.

Bake at 350F for 45 minutes. Allow to cool 15 minutes before
removing from pan. Turn upside down to serve.

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