The World Famous Monkey Bread!

This is the best recipe to make with kids, brothers, boyfriends, college roommates etc.

Use Phillsbury Grands Buttermilk Biscuits.  DON'T SKIMP.

Cats are also a necessary ingredient.

 Mix cinnamon and sugar in a gallon sized ziploc bag.

Cut up the biscuits into quarters.

Drop the quartered biscuits into the bag and shake until coated.  Place into a well greased bundt pan.

 Melt a stick of butter.  Don't whine about fat. Use less if you want, but I'm telling you right now, it won't taste as good. Or be as ooey gooey.  Fat is flavor, every chef knows that.

(To cheat/ make with kids, microwave the butter until melted)

 Add the brown sugar and mix thoroughly. Add more brown sugar if it looks like it's still separated.

 Pour evenly over the cinnamon sugar coated biscuits.

 Pop in the oven.

 Let cool for a few minutes then invert onto a plate. Ignore my shabby workmanship. I didn't use enough PAM on my pan and pulled a piece off before I remembered that I had to take a picture still (I put it back to take the picture).

2 rolls of Pillsbury buttermilk biscuits

1/2-3/4 cup white sugar

2 tsp cinnamon

3/4-1 stick butter

3/4 cup brown sugar

Preheat oven to 375.

Cut biscuits into quarters.

Mix white sugar and cinnamon into a gallon sized ziploc bag.

Place cut biscuits in the bag with the cinnamon sugar mixture. 

Shake until the biscuits are fully covered.

Place biscuit chunks in a well greased bundt pan. 

Melt the butter in a small saucepan.

Add brown sugar gradually while stirring until well mixed.

Remove from stovetop.

Pour evenly over the biscuit chunks.

Bake for about 20-25 minutes.