For a warm, comforting breakfast treat that's easy to make and swallow, try this cinnamon Monkey Bread.
INGREDIENTS
– 3 (16.3-ounce) package refrigerated buttermilk biscuit dough– 1 cup granulated sugar (200g)– 1 tablespoon ground cinnamon– 1 cup unsalted butter (226g)– ¾ cup packed light brown sugar (165g)
INSTRUCTIONS
Preheat oven to 350F. Cut biscuit dough rounds into quarters and store them in a big zip-top bag. Add sugar and cinnamon, close, and shake until biscuit pieces are equally coated .
Step 1
Place coated biscuit pieces in a lightly greased 10-inch bundt pan. In a small saucepan, mix butter and brown sugar.
Step 2
Stir occasionally over medium heat until the mixture boils and the butter melts. Pour hot sugar mixture over pan biscuits.
Step 3
Bake for 40–45 minutes until the top is rich golden brown. Cool the pan on a wire rack for 10 minutes.
Step 4
Invert the bread onto a large serving plate by carefully flipping the pan over after cooling. Remove the pan and let the bread cool for a few minutes before serving warm.