Aunt Ronda's Monkey Bread

From the Cuisine del Sol Cookbook, Chef Philip Kastel shares a delicious and simple Monkey Bread recipe from the 2007 Pier del Sol event, benefitting Special Olympics of Southern California!



Preheat oven to 350 degrees and grease a bundt pan with butter

Melt butter and brown sugar together and set aside.

Cut each biscuit into 4 pieces, totaling 64 pieces. Mix sugar and cinnamon in a bowl, and toss each piece of biscuit dough in the cinnamon sugar.

Lightly sprinkle 1/4 cup nuts on the bottom of the pan. Arrange one layer of cinnamon sugar dough in the bottom of the pan, followed by 1/4 cup of nuts.

Place cinnamon sugar dough in pan until finished.

Top with remaining nuts and pour warm sugar mixture over the top of the biscuits. Bake for 25 minutes.

Monkey Bread will have a golden to dark brown color when ready.

Cool bread in pan for 10 minutes and invert onto plate. Serve warm.

Monkey Bread will keep, well wrapped in plastic, for 3-5 days.