Microwave Monkey Bread

By feeferlump

A quick, easy recipe for a nice gooey desert

Ingredients

• 2 cans refrigerated biscuits (10/pkg)
• 1/2 cup granulated white sugar
• 1 tsp cinnamon
• 6 tbs margarine/butter, melted
• 1/2 cup brown sugar
• 1/2 cup chopped nuts (optional)

Preparation

Step 1

Prepare microwave safe bundt or tube pan by spraying well with pam. Stir together cinnamon and white sugar - set aside.
Cut each biscuit into four sections. Roll in the cinnamon/sugar mixture and toss into prepared pan. If using nuts, sprinkle them throughout the biscuit layers.
Melt the butter/margarine in a 2 cup glass measure, covered with wax paper for 45 seconds - stir in brown sugar until well blended.
Pour this caramel mixture over the top of the biscuits.
Microwave at 50% power for 6 minutes; then on high for 3 minutes.

Invert onto a plate allowing the caramel to drizzle down from the top and sides. Cool slightly and serve.