Everybody knows the best breakfast is breakfast that also doubles as dessert. Feel free to make this classic for either occasion! (Personally, if I’m going to have this for dessert, I like to serve some vanilla ice cream on the side with everything warm and fresh from the oven.
Super Simple Monkey Bread
A cinnamon sugar pull-apart classic, great for parties and snacking.
Pre-heat oven to 350 degrees. Lightly grease a bundt pan. In a one-gallon freezer bag, add sugar and cinnamon, mix roughly to combine.
Approximately one half can at a time, cut each piece of biscuit dough into quarters. Carefully add the quartered pieces (1/4 - 1/2 can at a time to avoid sticking) into the gallon bag and gently shake to cover the biscuit dough entirely in the cinnamon sugar mixture.
Add the quartered pieces of dough to the bundt pan evenly until all four cans have been added.
Over medium heat, melt butter and brown sugar in a small pan. Pour liberally over the biscuit pieces in the bundt pan.
Bake monkey bread for 30 minutes and let cool. Serve at breakfast or during dessert over ice cream.