Mom's Monkey Bread
I make a batch of this every year for Christmas brunch.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
vegetarian
pescatarian
- 1 c sugar
- 1 1/2 t cinnamon
- 3/4 c sugar
- 3/4 c butter
- 1/4 c brown sugar
- 1/4 c evaporated milk
- 4 tubes buttermilk biscuits cut in 1/2
- 1 1/2 t cinnamon
- Carbohydrate 123.857812137614 g
- Cholesterol 402.760200466402 mg
- Fat 147.711363175953 g
- Fiber 2.07089994049072 g
- Protein 10.3582380020121 g
- Saturated Fat 93.2810584114332 g
- Serving Size 1 1 Serving (663g)
- Sodium 98816.2180820116 mg
- Sugar 121.786912197123 g
- Trans Fat 10.1820447123174 g
- Calories 1818 calories
Bring to a boil first 5 ingredients. Let cool. Cut biscuits in 1/2 and shake in the 3/4c. sugar and 1 1/2 t. of cinnamon (mixed and put in a large ziploc bag) Put sugared biscuits in a bundt or angel food pan. Pour cooled syrup mixture over the top. Bake at 350 for approximately 40-45 minutes.
