Monkey Bread

I have been making this monkey bread for Christmas morning for a few years now. It has become a tradition that we all love. It is so simple and easy, and you can even do some of the prep work the night before. Which is what I did this past Christmas morning since we had 9am church.

Monkey Bread

submitted by Michelle

(from Kraftfoods.com)

3 cans (7.5oz each) refrigerated buttermilk biscuits

3/4 cup granulated sugar

1 Tbsp ground cinnamon

1/2 cup butter or margarine, melted

4oz. (half of 8oz. pkg.) Cream Cheese, softened

1/2 cup powdered sugar

1-2 Tbsp of milk

Cut each biscuit into quarters. Mix granulated sugar and cinnamon in medium bowl. Add biscuit pieces in batches; toss to coat. Place half the biscuit pieces in greased 12 cup fluted tube pan; drizzle with half the melted butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40-45 minutes or until toothpick inserted near center comes out clean and top is golden brown. Cool 5 min. invert onto serving plate. Remove pan. Beat cream cheese and powdered sugar in small bowl with mixer until well blended.  Add 1 Tbsp milk. Beat until well blended. Blend in enough  of the remaining milk until glaze is of desired consistency. Drizzle over warm bread. 

Enjoy!