Monkey Bread

2 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter
1/2 cup white sugar
2 tblsp cinnamon
1/2 cup raisins (optional)

Preheat oven to 350 and grease a bundt pan or 8 x 8 casserole dish.
Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits in halves or quarters and shake a few at a time in the cinnamon mixture. Arrange the coated pieces in the bottom of the greased pan. Continue shaking and layering until all the biscuits are in the pan. If you use raisins, place them among the biscuits as you are layering.

In a small saucepan, melt butter with brown sugar over medium heat. Boil until the sugar is completely dissolved. Pour over the layered biscuits. Bake at 350 for 35 minutes. Let the bread cool for 10 minutes, then turn over onto a plate. Pull apart and enjoy!


If you really want to make it sticky-sweet, add this Cream Cheese Icing...

1/2 cube butter, room temperature
4 oz. or 1/2 brick cream cheese, room temperature
2 cups powdered sugar
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. lemon juice (optional)

Allow cream cheese and butter to get to room temperature, this will eliminate lumps. Beat butter and cream cheese together in a large bowl with a mixer. Slowly add the powdered sugar and salt. Mix for at least 5 minutes. Near the end of the mixing time add the vanilla and lemon juice. The icing should be well blended and fluffy, and the powdered sugar dissolved and smooth. If the icing is thin that's just fine because now you pour it over the hot bread like a glaze. If you want to use this same recipe to frost cookies add more powdered sugar.