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| MONKEY BREAD | |
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4 to 5 cans (10 count) refrigerated biscuits 3/4 c. sugar 2 tsp. cinnamon Syrup: 1 stick butter 1/2 c. sugar 2 tbsp. cinnamon 3 tbsp. water Combine syrup ingredients in saucepan. Bring to a hard boil. Remove from heat. Combine sugar and cinnamon in small bowl. Cut biscuits into quarters. Roll in cinnamon-sugar mixture. Alternate layers of biscuits and syrup in Bundt pan. Bake at 325°F for 45 minutes. | |
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