Monkey Bread

By S. Danford

Ingredients

• Glaze:
• 6 T butter
• 3/4 cup brown sugar
• Bread:
• 3 cans Publix Butter Me Not biscuits
• 2 cups sugar
• 4 T cinnamon
• Pancake syrup
• Chopped and whole pecans

Preparation

Step 1

Combine sugar and cinnamon in a small bowl and set aside.
Spray a bundt pay with baking spray. Lightly drizzle pancake syrup in bottom of pan. Layer whole pecans along the bottom.
Cut the first roll and a half of biscuits into quarters and shake the pieces in sugar/cinnamon mix as you go.
Melt butter in a small saucepan then add brown sugar.
Whisk/stir until light brown in color and beginning to boil.
Pour half of the mixture over the first layer in the bundt pan.
Take caramel mix off heat.
Add a light layer of chopped nuts.
Cut then coat the last can and a half of biscuits in sugar/cinnamon.
Reheat caramel mix on stove at medium heat and pour over the top and down the sides of the bread and pan.
Bake at 350-375 for 45 minutes.
Turn out of pan onto large cake plate. Keep bundt pan on bread for 1 minute to mold the bread.