Classic Monkey Bread

I'm sure many of you already know how to make Monkey Bread, but if you don't (or even if you do), here's a little Kelch twist on Classic Monkey Bread.

Ingredients

3/4 cup granulated sugar

2 teaspoon cinnamon 

4 cans (7.5 oz each) Pillsbury refrigerated biscuits

3/4 cup firmly packed brown sugar

1/2 cup butter or margarine, melted
Extra 1/2 teaspoon of cinnamon

Extras for fun

1/2 cup chopped walnuts/almonds/pecans

1/2 cup raisins

1/2 cup chocolate chips or peanut butter chips

Directions

First, heat oven to 350°F. Lightly grease your bundt pan with oil or cooking spray. Then, in a large plastic bag mix your granulated sugar and cinnamon.

Next, cut each biscuit into quarters. (I then roll mine a little bit to make them rounded) 

Shake in bag to coat. Then place in your pan and add whatever goodies you might like along the way. Today I added peanut butter chips and cinnamon pecans, yum :)

Then, in a small bowl, mix brown sugar, melted butter and 1/2 teaspoon of cinnamon. Then pour over biscuit pieces.
This will make you want to eat it right away!

Lastly, bake for 40-45 minutes or until golden brown and no longer doughy in center. Cool in your pan for 10 minutes. Then turn upside down onto serving plate and pull apart to serve. 

Serve warm with a cold glass of milk and enjoy :)