~~Monkey Bread~~

Monkey bread gives you a way to experiment with different toppings… add apples or raisins or nuts to create an endless variety of toppings.

Ingredients:

• 1 cup brown sugar
• 2 tablespoons ground cinnamon
• 3 cans (7.5 ounces each) refrigerated buttermilk biscuits or refrigerated Cinnamon Rolls with Icing
• 1 cup (2 sticks) butter, melted
• 3 apples of your choice, peeled & diced (Optional)
• ½ cup chopped walnuts or pecans (Optional)
• ½ cup raisins (Optional)

Topping for Monkey Bread:

• 1 cup confectionery sugar
• 3 or 4 tablespoons milk
• 1/2 teaspoon vanilla extract

Directions:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9- or 10-inch tube or Bundt pan.
• Mix the brown sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar-cinnamon mix. If using apples add the diced apples to the bag.
• If using apples, or walnuts and/or raisins, arrange on the bottom of the Bundt pan.
• Arrange pieces of the biscuits in the bottom of the prepared Bundt pan. Continue until all biscuits are coated and placed in the pan. Mixing in the raisin, or nuts, or the apples pieces with the biscuit pieces.
• Melt margarine with the brown sugar in a small saucepan over medium heat. Boil for 1 minute. Pour over the biscuits.
• Bake in the preheated oven for 35 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Topping Instructions:

• Whisk together and pour over bread. Can add more milk if needed.