The first time Mimi ever tasted Monkey Bread, she had to ask for the recipe. It’s fun and easy to make and tastes more difficult than it is.

I make this every Christmas morning! The night before I put the butter, sugar, and cinnamon in a pan so it’s ready to simmer. I cut the biscuits while the oven preheats, which I also set the night before. You’ll love this easy peasy ooey gooey deliciousness!

Mimi’s Monkey Bread

• 3 tubes of biscuits, 10 per tube
• 2 sticks butter
• 1½ cups brown sugar
• 1 teaspoon cinnamon
• 1/4 cup chopped walnuts or pecans (optional) 

Heat oven to 325 degrees. Grease a round Bundt pan. 

Optional: place chopped nuts in bottom of the pan. 

Using scissors or a serrated knife, cut each biscuit into 4 pieces. Place ½ of the biscuits into the Bundt pan.

Melt the butter in a small pan. Add the sugar and cinnamon and bring to a boil. Remove from heat.

Pour half of the butter mixture over the biscuits.

Add the remaining biscuits and cover with remaining butter mixture.

Bake at 325º for 40 minutes.

Turn immediately onto a plate. Serve warm.