Monkey Bread

My kiddos love cinnamon rolls so I tend it bake it at least every other weekend for them.  My neighbor had a Mother's brunch a few weeks ago where Monkey bread was served.  Although, I've had it before, I've never actually baked it. 

I decided to bake it for the kiddos this past Sunday on their first day of Sunday school.  Needless to say, it was a hit!  I'm glad because I froze to death hitting the grocery store at 5AM.  It's usually hot here, but a cold front had brought temperatures down to 55 degrees that morning. 

 

It was all worth it watching them devour it all.  

Monkey Bread (taken from here)

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Directions

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
 

Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
 

In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
  

Yummy!