This is the classic monkey bread recipe made with canned biscuits and oozing with warm caramel and cinnamon

Ingredients:
1/2 cup granulated sugar
1 tsp cinnamon
2 cans (8 biscuits each) refrigerated biscuits
1/2 cup chopped nuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Directions:
1. Heat oven to 350°F
2. Lightly grease a bundt pan with cooking spray
3. In gallon size plastic bag, mix sugar and cinnamon
4. Cut each of the 16 biscuits into four pieces and arrange in pan, mixing with nuts and raisins, if used
5. In a small bowl, mix the brown sugar and butter; microwave 10 seconds if needed to get it to liquid state
6. Pour sugar mixture over biscuits, distributing it as evenly as possible
7. Bake 25-30 minutes, or until golden brown and no longer doughy in center; cool in pan on cooling rack 5 minutes
8. Turn upside down onto serving plate; wait 5 minutes, then remove the pan to serve while still warm

For a monkey bread version made with frozen yeast dinner rolls that rise overnight, and uses butterscotch pudding and pecan pieces, see our Christmas Morning Coffee Cake recipe that our family traditionally makes for Christmas morning breakfast. It’s another delicious version that we favor!