For some reason or another, I only think to make Monkey bread during the holiday season--especially Thanksgiving. In my mind it is the sacred and essential Thanksgiving breakfast...a cinnamony beginning to the start of a day of feasting. This recipe can't be any more simple. You buy the cheap canned biscuits (Kroger has them for 48 cents a can), cut them into quarters, roll them in cinnamon and sugar, pour some margarine and honey on top, and you're done! Nothing is more fulfilling and strangely fun than picking off pieces of this dessert/bread masterpiece. (You can also easily add toasted walnuts or pecans to this and it would taste really great too).
Ingredients: 1 cup sugar
4 cans of biscuits
2 tbsp. cinnamon
1 tsp. honey
1 stick margarine
Directions:
Cut biscuits into quarters. Mix sugar and cinnamon. Drop biscuits into sugar-cinnamon mixture. Place biscuits in a Bundt pan. Melt margarine. Pour margarine and honey into sugar-cinnamon mixture. Pour over biscuits. Bake 20 min. at 350 degrees. Turn out of pan immediately.
