Bread Recipe #9 - Gooey Caramel Monkey Bread

Invite all the "monkeys" in to share in this simple and sweet treat. I found it difficult to stop picking a chunk off here and there as I walked by. This would make a great breakfast dessert (don't you have dessert at every meal??) for your family or overnight guests. Ingredients: 2/3 cup granulated sugar, 2 teaspoons cinnamon, 4 cans (10 count each) refrigerated buttermilk biscuits, 10 tablespoons butter, 1 cup packed brown sugar. Instructions: Preheat oven to 350 degrees. Grease or spray a 12-cup fluted tube pan (bundt pan). Mix granulated sugar and cinnamon in a 1-gallon resealable bag. Seperate dough into biscuits; cut each into quarters. Add biscuits to cinnamon/sugar mixture in bag (I found adding a few at a time, shaking, then adding more, works better than adding them all at once). After all biscuits are well coated, place in prepared pan. Sprinkle any extra sugar mixture over biscuits. In a 1-quart saucepan, bring butter and brown sugar to a boil over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuits. Bake in preheated 350 degree oven 30-45 minutes or until golden brown. Cool 5 minutes on wire rack before inverting on serving plate. Pull apart to serve. Makes: 12 servings Presented by Jessica Walker on bettycrocker.com. "Rolling in the dough!"