This is one of our most favorite recipes. It has become part of our Christmas tradition and is a highlight for the whole family. We usually bake it at least twice – When we decorate the tree and house for Christmas and then Christmas Morning.
It’s easy enough that even the kids can get involved in the creating and baking. We usually use refrigerated biscuits from the store, though you could also make the dough from scratch as well. I recommend using a yeast dough versus a biscuit dough. I found that the biscuit dough dries out to quickly, while a yeast dough tends to rise better and not dry out as much.
– 4 Cans Refrigerated Biscuits (10 each) Or 2 Large Cans Refrigerated Biscuits
– 1 1/4 Sticks Margarine
– 3/4 Cup Brown Sugar
– 2/3 Cup Sugar
– 2 Teaspoon Cinnamon
Heat margarine and brown sugar together until just melted. Mix Sugar and Cinnamon together in a separate bowl.
Cut Biscuits into 1/4 pieces with scissors. Shake a few at a time with Sugar and Cinnamon Mixture. Place pieces into a un-greased, Large Bundt Pan.
Once all the biscuits pieces are placed in bundt pan, pour melted margarine and brown sugar mixture evenly over top.
Bake at 350 degrees for approximately 30 minutes. Remove from Pan immediately.
Do Not Overbake
Heat margarine and brown sugar together until just melted. Keep stirring occasionally to keep from burning. Mix Sugar and Cinnamon together in a separate bowl. Once you have cut the dough into smaller pieces, roll into small dough balls, drop into sugar mixture and coat well. Place coated dough pieces into bunt pan. pour melted margarine and brown sugar mixture evenly over top. Bake at 350 degrees for approximately 30 minutes. Remove from Pan immediately. Yummy Monkey Bread just out of the oven!
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