Monkey Bread
An easy to make sweet bread.


2 loaves white bread, uncooked (freezer section of grocery store)
1 stick melted butter (add more if needed)
2 cup sugar
2 tablespoons cinnamon


  1. Thaw bread dough overnight in refrigerator. When soft, use kitchen scissors to cut it up into one inch pieces. Dip dough into melted butter, then roll around in sugar/cinnamon combination until covered.
  2. Line bottom of a bundt pan and then start to layer in evenly. Cook at temperature recommended on dough packaging for about one hour until golden brown and hard on the top. Remove from oven and flip over on to a larger platter. Let sit with pan on top for a few minutes while the sweet mixture runs down the bread.
  3. Garnish with holly, marichiano cherries, candied nuts, icing, or decoration of your choice.
  4. To eat, pick apart—like a bunch of monkeys.
Recipe copyright ©1999 by Cindy Crawford

3 cans, buttermilk biscuits
1/2 cup & 3/4 cup, sugar
1/2 teaspoon & 3/4 teaspoon, cinnamon
1 stick, margarine

Cut biscuits in quarters and roll in 1/2 cup sugar and 1/2 teaspoon cinnamon mixture. Pile into greased and floured bundt pan. Melt margarine in a saucepan. Add remaining sugar and cinnamon. Heat until sugar melts and pour over biscuits. Bake at 350 degrees for 30 - 35 minutes then invert onto cake plate.

Approximately as addictive as crack but without the inconvenient shivering and babbling incoherently.

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