If you have never had Monkey Bread than you have never truly lived.  This dessert is sure to make you the hit of the party.  Be careful though, it will become the dish you are known for and you will be forever baking it (and eating it)!

Ingredients

2 packages of Pillsbury Grands Homestyle biscuits (non flaky)

1 and 1/2 cups white sugar separated in two 3/4 cup batches

1/2 cup margarine or butter

3 tablespoons cinnamon

Cooking spray (with flour if available)

***optional*** 1 cup raisins

Hardware

1 bunt pan

2 gallon size zip top bags

Directions

1. Preheat oven to 350 degrees.

2. Spray bunt pan with cooking spray.

3. Place 3/4 cup sugar into one plastic bag.  Place 3 tablespoons cinnamon into second bag.

4. Open biscuits and cut each into six pieces (kitchen shears work well) and place into bag containing sugar working 3-4 biscuits at a time.  Shake to coat pieces and take them out of the sugar bag and place in bag containing cinnamon.  Shake to coat again and place in bunt pan.  Caution: do not combine cinnamon and sugar into one bag, the cinnamon is too fine and the sugar will not coat enough.

5. While placing pieces in bunt pan sprinkle in raisins as desired.

6. Once all biscuits are cut, coated, and in bunt pan melt the 1/2 cup butter or margarine.  Add remaining 3/4 cup sugar slowly and stir.  The sugar will not fully dissolve, in fact it will be like a paste.  Pour mixture over bread.

7. Place in oven and cook for 35-45 minutes.  At 35 min pull the bread out and try to separate a piece with fork.  If the bread is doughy it is not done.  Internal temperature should be approximately 175 degrees.

8. Once done remove from bunt pan by flipping it onto a plate.  Let cool for approximately 10 minutes as the gooey goodness will be akin to molten lava.

9. Present to family and friends to a chorus of “Ohhhs and Ahhhs”.

Simply Delicious!