Monkey Bread

I was asked to create a cooking elective for sixth graders. I took the challenge and this was one of my student's most requested recipes. They actually made their parents buy the necessary ingredients so they could make Monkey Bread at home.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 4 (7 1/2ounce) cans  buttermilk biscuits
• 3⁄4 cup butter
• 1  cup granulated sugar
• 4  tablespoons cinnamon

Directions

1. Mix sugar and cinnamon. Cut biscuits in fourths. Dip each piece in cinnamon-sugar mixture. Drop into an ungreased Bundt cake pan. Melt butter. Re-measure sugar-cinnamon and add enough additional granulated sugar to equal one cup. Pour sugar mixture into the melted butter. Bring to a boil, lower heat, and cook 3 minutes. Pour over biscuits in pan. Bake at 375 degrees for 20-25 minutes. Top biscuits should be golden. Remove from oven and carefully invert onto a large serving plate. Be careful as the sugar is hot. You cannot allow the mixture to cool in the bundt pan as the sugar will harden making it impossible to invert.