Monkey Breaed - Spicy

By á-47

Ingredients

• 1/2 cup sugar
• 1 Tbsp. cinnamon
• 2 1/2 tea. New Mexican Red Chile Powder
• 2 cans (16.3oz each) Pillsbury Grands Homestyle refrigerated buttermilk biscuits
• 1 stick (1/2 cup) butter
• 34 / cup brown sugar
• 1 tea. cayenne pepper

Preparation

Step 1

Preheat oven to 350 degrees. Coat a 10" Bundt pan with cooking spray.

In a medium bowl, add sugar, cinnamon and chile powder, and mix with a spoon to combine. Remove biscuits from container and cut each biscuit into quarters. Add half the biscuits into the sugar-cinnamon mixture, and, using your hands, evenly coat biscuit pieces with sugar mixture.

In a microwave-safe bowl, melt butte. Add brown sugar and cayenne pepper, and mix to combine. Pour half of the brown sugar mixture into the bottom of the Bundt pan. Arrange the coated biscuits in rows on top of the brown sugar mixture, which should result in two to three rows.

Add remaining biscuit pieces to the leftover sugar-cinnamon mixture, and, again, use your hands to evenly coat pieces with sugar. Arrange the biscuit pieces in the pan, on top of the exiting layers. Pour remaining brown sugar mixture over the top of the biscuits.

Place the monkey bread in the preheated oven, and cook until the top is puffy and golden brown, about 35-40 minutes, making sure that the center is no longer doughy.

Remove from oven, and cool in pan for 10-15 minutes. Place a serving plate over top of the pan and turn upside down.

Serve the pull-apart bread warm.