All four of my daughters have grown into great cooks, and this Cinnamon-Sugar Monkey Bread is Katie’s recipe. Oh, my. Those little pieces are just the right size to pop into your mouth. The cinnamon-sugar-ey goodness teases your taste buds and makes them crave more. Which makes you go back to satisfy that craving and pop another yummy morsel into your mouth again. And again.
A vicious circle, my friends. A deliciously vicious circle.
Seriously. You won’t be able to stop at just one.
Heck, you won’t even need a fork.
The recipe calls for nuts and raisins, which is totally optional. For this batch, I didn’t put any of either in since I was in a bit of a hurry. But you just know nuts and raisins would make this Cinnamon-Sugar Monkey Bread even better, right?
Be sure to use a Bundt pan instead of a tube pan because the pan could get too full with 36 oz. of biscuit pieces. That said, I used 2 cans of 16 oz Jumbo size biscuits instead of the 3 – 12 oz, and everything turned out perfectly.
Another hint – use kitchen shears to cut the biscuit dough into quarters. Drop those little darlings into the Bundt pan. Pour the cinnamon-sugar mixture on top. Bake. Eat. Again and again.