My boys woke up WAY earlier than I’d hoped this morning, but what’s a mom to do? I cleared off the dining room table, made myself a cup of hot chocolate, and sat back and watched my boys make me breakfast!

Monkey bread has been one of my favorites since I was a little girl and it’s so easy that even my 3-year old and 5-year old could do it with minimal assistance.

We enjoyed our monkey bread with a glass of cold milk but I’m told it’s good with coffee too. The boys could not be prouder that they made this themselves!

Ingredients

• 1 Cup Sugar
• 1 Tbsp. Cinnamon
• 4 Cans of refrigerator biscuit dough
• 1/2 Cup butter
• Optional: Chopped pecans or raisins

Directions

1. Preheat oven to 350 degrees.
2. Grease or butter the inside of a bundt pan or tube pan.
3. Combine cinnamon and sugar in a large Ziploc bag or a bowl with a tight lid.
4. Break each of the raw biscuits into 3-4 pieces and drop in the cinnamon/sugar mixture a few at a time. Seal the bag or bowl and shake to coat all pieces. Drop the coated dough into the pan.
5. If you’re using nuts or raisins, sprinkle them evenly around the pan after about half of the dough is in.
6. When all of the biscuits are coated and in the pan, melt the butter in a saucepan. Add the remaining cinnamon/sugar mixture and bring to a boil, stirring frequently.
7. Pour the cinnamon/sugar/butter “syrup” evenly over the dough in the pan.
8. Bake for 30-40 minutes. The top should be slightly crunchy and the biscuits should be done.
9. Let sit in the pan for a few minutes to cool, then carefully turn out onto a cake plate. Be very careful as any “syrup” that drips out of the pan will be VERY hot and VERY sticky.

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