This is definitely one of my favorite recipes my mother made growing up. It is by far best right out of the oven. The warmer it is the better. I have burnt my tongue and fingers because I didn’t want to wait for it to be cooler. This is also a recipe that you kind of cheat on as you can buy prepackaged dinner rolls to make it instead of making dough. I know in a later recipe I will have a dough mixture that you can use for this monkey bread, however I will put down the short version here because there is no reason to wait so long to eat this. This is a sticky enjoyable recipe for all and by all means add raisins to it as suggested.
Monkey Bread
Ingredients:
½ cup sugar, 1 tsp cinnamon sugar (I use my own mix), 1 tsp Cinnamon, 3 packages refrigerator rolls (dinner), 1 stick of butter,
Combine sugar and cinnamon. Cut biscuits in quarters. Roll in cinnamon/sugar mixture. Layer in buttered bundt pan. Pour remaining sugar/cinnamon in 1 cup (measuring cup). Add tsp of cinnamon and enough sugar to fill cup. Melt butter and stir sugar/cinnamon into it. Spoon over biscuits.
If you wish to add raisins, as you layer quartered biscuits into pan, sprinkle with plumped raisins.
Bake for 30 minutes @ 350 degrees F.
