Monkey Bread

When I first heard the term "Monkey Bread," I became curios. I was watching Unwrapped on the Food Network and saw a company making it, but never found it anywhere in the store. I came across a recipe a while ago, which was pretty simple. It only called for coating the dough in sugar and then baking it. It tasted pretty good. I didn't make it again because it didn't impress me so much. I found this recipe not too long ago, and it calls for a syrup topping. This one beat the old recipe by far. Its ooey, gooey, goodness. Hubby loved it. Its pretty addicting, especially if you eat it hot. The recipe called for baking it in a bundt pan, which I don't have. So I improvised by using my spring form pan and placing an empty can in the middle to make the hole. This is a pretty simple, must-try recipe. Its great for breakfast, dessert, or something to snack on.

4 cans refrigerated biscuit dough (or 2 cans of the large biscuit dough)

2/3 cups brown sugar

1/2 tsp. cinnamon

Syrup topping

1 1/2 sticks butter

1 cup brown sugar

1/2 Tbsp. cinnamon

1) Preheat oven to 350 deg F. Grease bundt pan.

2) In a freezer bag, combine 2/3 cups brown sugar and 1/2 teaspoon cinnamon.

3)Using kitchen shears, cut biscuits in 4 (6 if you're using the large biscuits). Drop biscuit pieces in the bag and shake to coat. Arrange coated biscuits into the prepared pan.

4) Place syrup ingredients in a sauce pan and bring to a boil. Boil for 5 minutes.

5) Pour syrup over biscuits. Bake for 35 minutes.

6) Turn over onto plate and serve hot.