Cinnamon Monkey Bread
1-1/4 c sugar
2 t cinnamon
2 lg. cans refrigerated buttermilk biscuits (about 32 oz. total)
1/2 c plus 2 T butter
1/4 c maple syrup
Preheat oven to 350F. Butter and flour a 9-inch bundt pan.

Mix together 1/2 c sugar and 1 t cinnamon. Cut biscuits into quarters. Roll each quarter into cinnamon sugar, tossing to coat evenly. Place loosely and evenly in the pan. Place remaining 3/4 c sugar, 1 t cinnamon, butter and maple syrup in saucepan over very low heat. Heat until butter is just melted. Do not overheat. Stir to combine. Add any leftover cinnamon sugar from the coating/tossing process. Pour evenly over dough in pan.

Bake in pre-heated oven for 45-50 min. or until top is brown and firm when tapped. Cool in pan 5 minutes. Turn out onto a serving plate. Serves 8-10.
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