Monkey Bread
Ingredients
4 tube cans buttermilk biscuits
1 and 1/3 cups granulated sugar
1-2 teaspoons ground cinnamon

Mix the sugar and cinnamon together in a large bowl.  Cut all of the biscuits into ¼ rounds.  Toss pieces in the cinnamon sugar mixture and layer evenly in a bundt pan that has been sprayed, (or has a non-stick finish). 

Sauce
1 cup cinnamon sugar mixture (reserve from above and add more as needed)
¾ cup butter or margarine
1 Tablespoon corn syrup, or honey, or maple syrup

Using a medium sized saucepan, melt the butter and add the sugar mixture and syrup.  While stirring the mixture, bring to a boil for a minute.  Remove from stove top, and pour evenly over pan of biscuits.

Bake at 300 degrees for 35-45 minutes until golden.  Invert the pan onto a large plate, allowing syrup to drizzle over the sides.  Serve warm.

Godmother Notes:  This is called” monkey bread” because it can be pulled apart and eaten with the fingers as monkeys eat!  However, I find it is easier to simply cut slices of the warm bread that can be eaten with fingers or fork.  Try this for a weekend treat for the family.  Children love to roll the balls into the sugar and toss them into the pan as helpers!

Garage sales and consignment shops are great places to find bundt pans.  But, if you don’t have one, try using a couple of loaf pans, or an angel food pan that does not separate.  (Separated pans will allow the syrup to escape in the oven….and you don’t want to clean up that mess!)
I tasted this recipe for the first time many years ago at a family reunion.  An older woman, named, Helen, brought this to the table still warm and fragrant. Over the years I have shared this with hundreds of students and friends.  Anyone, including children, can help with this bread.  It proves the power of sweet cinnamon and bread together for bringing family and friends together with foolish smiles of pleasure!