Mom's Monkey Bread
This has become both a Easter and Christmas Eve favorite in our house. Fun for the kids to do! I've created this as a combo of all the recipes I've seen for Monkey or Pull-Apart Bread and it works best for us."Great recipe! I substituted plain yeast bread dough (amount for one regular loaf) and did most of the assembly the night before. Added the sugar/butter sauce right before baking and it turned out fantastically!" - sumakula
Yield: 8 Servings Ready in 1 hours
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Mom's Monkey Bread Preparation
Preheat oven to 350 degrees and grease or spray a Bundt pan.
Combine the white sugar and cinnamon in a large baggie.
Melt butter in microwave (about 30 seconds).
Open one can of the biscuits and break each biscuit into 1/4's and drop into baggie with the sugar mixture and shake until they are all coated, keeping them separated as best as you can. Leaving the sugar in the baggie, remove the coated balls and put them in the Bundt pan. Repeat with the other 3 cans until all the dough balls have been coated (doing this in batches helps with the balls sticking together).
Combine the brown sugar and the melted butter in small bowl. Pour mixture over dough balls.
Bake for 40 - 45 minutes or until golden brown. Cool for 5-10 minutes before turning upside down onto plate for serving. Be careful ... this can be very hot at first but watch it disappear before your eyes!
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