Shortcut Tuesday - Monkey Bread!

Hi everyone!  It's Shortcut Tuesday, and today's recipe is for Monkey Bread, that delicious mound of biscuit dough covered in butter, brown sugar, and cinnamon.  This is not my recipe, just sharing the love!

This shortcut for this recipe is using refrigerated biscuit dough instead of making dough from scratch.  The recipe is:

Bundt pan - mine is ten inches across
3/4 cup granulated sugar
2 teaspoons ground cinnamon
4 cans (7.5 oz each) refrigerated biscuit dough (not the large size aka Grands)
1/2 cup butter, melted
3/4 brown sugar, packed

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Preheat oven to 350 degrees.

Grease a Bundt pan with spray.  Make sure you spray the center part so you can unpan it easily.

In a plastic container, mix together the granulated sugar and cinnamon.  Many recipes say to put them in a bag, but I find a plastic container is easier.

Open the biscuit cans and cut each biscuit into quarters:

Throw a few of them in the cinnamon sugar container, put the lid on and shake - this is a great job for kids who want to help!

Put the sugar-cinnamon biscuit pieces into the Bundt pan.

Continue until all four cans of dough are cut, tossed and put in the pan:

 

 

Put the brown sugar in a bowl, and pour the melted butter over it.  Stir until there are no lumps.

Pour this delicious concoction over the biscuits, as evenly as you can.  Don't worry if you don't cover every single piece of dough:

Bake for 40 minutes or until it's nice and golden on top.  I pulled this one out 6 minutes early, so keep an eye on it for the last ten minutes.

Cool for a little while, turn upside down, and cool some more.  Speaking from experience, that sugar mix is super hot and can burn.  When warm, but not hot, pull off a piece and enjoy!

Thanks for coming to Shortcut Tuesday,
- Sugar Baby