Perfect Monkey Bread

Another Ellerman Ranch favorite. Easy on the eyes, not on the tummy. Monkey Bread! This reminds me so much of my childhood. My mother would make monkey bread for my friends and I. I was the envy of all the neighborhood kids! Eating this when it first comes out of the oven and has only moments to cool is the only way! It never last long enough to eat it later anyway.

Ingredients

(3) Tubes of buttermilk biscuits (not the “flaky” kind).

1/2 cup brown sugar

1 cup butter (2 sticks)

1 cup sugar

3 teaspoons cinnamon

Instructions 

·        Preheat the oven to 350 degrees.

·        Put the butter and brown sugar in a small pan and set it to melt over a low flame. Stir occasionally.

·        Open up the biscuit tubes and cut each biscuit into quarters.

·        I mix the sugar and cinnamon on a paper plate and roll the biscuit pieces on it to coat them. Some people use a zip-lock bag. Whichever you prefer! Just so long as your biscuit quarters are covered in sugar and cinnamon.

·        As they are coated, put the pieces into your Bundt pan. Once you have all of the pieces in the pan, stir the brown sugar and butter mixture and pour the mixture over the pieces. Most of it will sink towards the bottom, but make sure to get an even coat around the top pieces when pouring.  

·        Slide the pan into the oven and bake for 30-40 minutes.

·        Once the monkey bread is done, remove it from the oven and let it sit for 15 minutes before inverting it onto a plate.

·        ENJOY!