My first experience with monkey bread, and always a winner. Seriously, yum!
Ingredients
- white sugar: 1 cup
- ground cinnamon: 2 Tbsp
- nutmeg: 1 tsp
- refrigerated biscuit dough, separated and cut into quarters: 4 packages (7.5 ounce packages)
- margarine: 0.75 cup
- brown sugar: 0.75 cup
- ground cinnamon: 2 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Combine sugar, 2 tablespoons cinnamon, and nutmeg together in a bag. Drop biscuit quarters into bag and shake well to coat biscuits.
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Stir margarine, brown sugar, and 2 teaspoons cinnamon together in a saucepan over medium-high heat. Cook and stir until sugar dissolves and mixture has a syrup consistency, 2 to 5 minutes. Remove from heat.
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Arrange 1/3 the biscuits in bottom of a tube or fluted tube pan (such as Bundt®) and pour 1/3 the syrup over the top. Repeat layering process 2 more times.
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Bake in the preheated oven until bread is golden and cooked through, about 35 minutes. Cool in the pan for 5 minutes and turn bread out onto a serving plate.
