Monkey Bread

I know you all have this Monkey Bread recipe, but have you experienced the FUN!  SO super cool, in fact, that it is a requested activity now when friends come over.  Or when it rains.  Or when they want a snack.  Or...okay, when I'm craving the buttery cinnamony goodness.

I love it because the kids really do all the work themselves.  Yes, I suppose I cut the biscuits for them, but I bet I could surrender that responsibility, too.  They open the biscuit package (the POP startles them and me, let's me honest), they peel them apart, they roll them in butter, they coat (and I mean coat) them in sugar, they design them in the pan...it's all good!  And it's NOT that messy to clean up!  Wash some hands and cheeks and wipe down the table and floor and you're done.  Easy baking project.  And SO yummy to eat.

RECIPE

• 1/3 C Sugar
• 1/3 C Packed Brown Sugar
• 1 tsp Cinnamon
• 1 pkg refrigerated biscuits
• 1/3 C butter, melted

 Preheat oven to 350.  Grease 9 inch round cake pan.  Combine sugars and cinnamon in small bowl.  Cut biscuits into fourths.  Dip dough in melted butter, then coat in sugar.  Place pieces in pan flat side down, with sides touching.  Sprinkle remaining sugar on top.  Bake at 350 for 30 minutes.  Cool 3-4 minutes, and then turn onto a plate.  Do this the easy way, not the "learn the hard way like Kerri did" and put a plate on top of your cake pan, then flip it upside down. Duh.  Why didn't I remember that?  Serve warm.  Or cold.  Right away.  And Later.  All the way until they're gone.  And make sure you've hidden a few away that are yours and only yours.  It's better that way.