Monkey Bread

These pull apart bites are a favorite at our school parties. If you love cinnamon & nuts, you'll love this desert. This recipe comes from the Louisiana Fur & Wildlife Cookbook.

• Ready In: 47 mins
• Serves: 10-12
• Yields: 1 Bundt

Ingredients

• 2⁄3 cup sugar
• 1⁄2 tablespoon cinnamon
• 3 (8 ounce) cans  refrigerated biscuits
• 3⁄4-1 1⁄2 cup oleo
• 2  cups sugar
• 1⁄2 tablespoon cinnamon
• 1  cup pecans, chopped

Directions

1. Combine first sugar and cinnamon in a paper or ziploc bag.
2. Cut each biscuit into quarters, allow to come to room temperature (will bake much better) Place biscuits in bag of sugar& cinnamon, shake until coated.
3. Place 1/2 the chopped nuts in bottom of bundt pan.
4. Place 1/2 of the quartered biscuits over pecans.
5. Prepare cinnamon glaze as follows: Combine oleo, sugar and cinnamon in saucepan.
6. Boil 2 minutes, stirring constantly.
7. Pour 1/2 cinnamon glaze over biscuits in bundt pan.
8. Sprinkle remaining chopped pecans between layers.
9. Top with remaining biscuits, nuts, and rest of glaze.
10. Bake in preheated overn 350 degrees for 30 minutes or until well browned.
11. Allow to cool slightly, turn onto a dish.
12. Ready to serve.