Monkey Bread

I found this recipe on the Internet and it looked oh so yummy!

You follow the directions and eat this with your hands!

INGREDIENTS
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Monkey Bread, also called Hungarian coffee cake and bubbleloaf, is a sticky, gooey pastry served as a breakfast treat. (This is from Wikipedia-personally, I think you can eat it at any time!)

No one knows where the term "monkey bread" came from, but it's been suggested that the bread resembles the monkey puzzle tree.

Recipes for the towering bread first appeared in American women's magazines and community cookbooks in the 1950s. It is made with pieces of sweet yeast dough which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar and chopped pecans.

It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.

For more information on this recipe and tips visit, http://allrecipes.com/Recipe/Monkey-Bread-I/Detail.aspx

My thanks to LuAnn Connolly for submitting a delish recipe!

Enjoy!