I’ve made this Monkey Bread four times. The first time was while drinking wine and having a movie night with a girlfriend. It was super easy to make and it was seriously delicious. In fact I couldn’t stop thinking about it until I made it a second time with another friend. That time didn’t go so smooth.
We had bought jumbo biscuits because we couldn’t find regular ones…but we still used 3 cans. The end result was brown sugar/butter overflowing onto the bottom of the oven and the house filling up with smoke. Not only did the brown sugar/butter harden and basically ruin the oven, but the sugar pretty much had the house reeking of smoke. Moral of the story: don’t use jumbo biscuits.
The third and fourth times were both a success. Phew! This Monkey Bread is really easy to make, the prep time is no more than 5-10 minutes. The hardest part is waiting for it to bake! It’s perfect for Christmas morning. Just pop it in the oven in the morning then open presents with your family. By the time presents are done the Monkey Bread should be ready. You don’t even need forks…just cut it into slices and use your fingers to pull it into pieces. It’s fun! And really yummy. 
In fact I’ll probably make it for myself this week…just because. And I’m not embarrassed to admit that.
Here's what you'll need
In a large Ziploc bag add sugar and cinnamon
Quarter the biscuits
Meanwhile melt the butter and brown sugar until you get a smooth, caramely sauce
Looks about right
Shake the biscuits up in the cinnamon-sugar
Pour the biscuits into a bundt pan, spread them evenly around
Pour the butter mixture over top. Make sure to cover all the pieces
It looks like a lot now, but it'll absorb while cooking and keep the monkey bread moist and gooey
Serve Christmas morning for breakfast then snack on the rest for a midnight snack
Ingredients
3 cans buttermilk biscuits (non-flaky, non-jumbo)
1 cup granulated sugar
2-3 teaspoons cinnamon
2 sticks butter
½ cup brown sugar (light or dark)
Directions
Preheat oven to 350 degrees F. Open all 3 cans of biscuits and cut each biscuit into quarters.
In a large Ziploc bag, combine the granulated sugar with 2-3 teaspoons of cinnamon. Add the biscuits into the bag too. Seal the bag and shake until all the biscuit pieces are well coated. Pour the biscuits into the bundt pan. Spread into an even layer.
Melt 2 sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. Cook the butter-sugar mixture, stirring for a few minutes until a smooth caramely sauce forms. Once the brown sugar and butter has become one color, you can pour it evenly over the biscuits.
Bake for 30-40 minutes, or until the crust is a deep dark brown on top. When it’s finished cooking, remove the pan from the oven. Allow it to cool for about 15-30 minutes before turning it over onto a plate and serving.
Source: The Pioneer Woman
