Monkey Bread recalls memories of eighth grade cooking class where we would work as a small group meticulously reading recipe directions praying nervously our final dish turned out a little better than at least one other group but all the while sneaking cookie dough every time the teacher’s back was turned and secretly realizing how great it was having our parents cook for us. Finally twelve years later, I made my first solo batch of monkey bread that ended up being surprisingly quick and delicious, regardless of having to switch pans after realizing the first angle food pan was leaking all the glaze through the bottom (notice in the pictures I start with a black, heart shaped pan and end with a silver, round pan). Learn from my mistake: use an actual bundt cake pan to eliminate a huge unnecessary mess!
3 cans Buttermilk Biscuits, non-flaky
1 cup sugar
2-3 tsp cinnamon
2 sticks butter
1/2 cup brown sugar
1. Preheat the oven to 350 degrees. Cut each individual biscuit into quarters.
**Recipe Source: The Pioneer Woman**