1 can refrigerator biscuits (12 count; Pillsbury)
1/4 cup cinnamon sugar (McCormick)
1 gallon sealable bag (Ziploc)
2-3 tbsp. butter
2-3 tbsp. brown sugar

Preheat oven 350°F. Cut canned biscuits into fourths. In a Ziploc bag put 1/4 cup cinnamon sugar mix. Place cut-up biscuits inside and shake to coat.

In a buttered cake pan spread coated biscuits evenly in a single layer. Mix 2 to 3 tablespoons butter with brown sugar and heat in the microwave till thickened (about 15 to 30 seconds), stop to stir often. Spread over the biscuits with a basting brush.

Bake at 350°F for 20 minutes. While baking, prepare frosting.

CREAM CHEESE FROSTING:

1/2 cup (1 stick) butter, softened
1/2 (8 oz.) pkg. cream cheese, softened
2 cups powdered sugar
1 tsp. vanilla

Stir together butter and cream cheese. Gradually add powdered sugar, until desired consistency is reached. Stir in vanilla. Frost monkey bread!

Submitted by: Amy Joost