Monkey Bread Easy and delicious! Makes a great addition to Sunday brunch. Best served warm but still good if eaten within a few days of baking. Ingredients: ½ c. Sugar 1 tsp. Ground cinnamon 2 cans Pilllsbury Grands Homestyle refrigerated buttermilk biscuits ½ c. Walnuts, chopped 1 c. Brown sugar, packed ¾ c. Butter, melted Directions: Heat oven to 350◦. Lightly grease bundt pan with cooking spray. Mix cinnamon and sugar in a large Ziploc bag. Separate dough into 16 biscuts; cut each biscuit into quarters. Place biscuit pieces into plastic bag and shake until coated. Arranged biscuits in bundt pan, adding nuts, fruit or chocolate bits among the pieces. In a separate bowl mix brown sugar and butter. Stir
well; pour on top of biscuit pieces. Sugar mixture will seep into all the pieces as the bread bakes. Bake 30 minutes or until golden brown. Cool in pan 10 minutes. Turn onto serving plate. Variations: o Leave walnuts out. o Use chopped pecans instead of walnuts. o Add ½ c. raisins or craisins. o Add ½ c. semisweet chocolate bits. o Recipe can be cut in half and cooked in a square cake pan or loaf pan. Your Variations: