Gooey Monkey Bread – Sticky and Buttery

Ingredients

• 2 (16 oz) cans refrigerated biscuits
• 1 cup sugar
• 2 teaspoons cinnamon
• 1/2 cup (1 stick, melted) butter
• 1/2 cup brown sugar
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the sugar and cinnamon.
3. Open the cans of refrigerated biscuits. Cut each biscuit into quarters.
4. Take each quarter and roll it in the cinnamon sugar mixture until fully coated. Place the pieces in a bundt pan, layering them as you go.
5. Once all the biscuit pieces are in the bundt pan, sprinkle the chopped nuts (if using) over the top.
6. In a small saucepan, melt the butter and brown sugar together over medium heat, stirring until the sugar is dissolved.
7. Pour the melted butter and brown sugar mixture evenly over the biscuit pieces in the bundt pan.
8. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
9. Once baked, let it cool for about 10 minutes. Then, carefully invert the bundt pan onto a serving platter.