Preparation:
Break apart 4 packages of biscuits and cut the individual rolls in half. In a bowl, mix together 2 tablespoons cinnamon and 3/4 cup sugar. Coat individual half biscuits in cinnamon and sugar mixture. In a saucepan, bring to boil 1/2 pound butter and 3/4 cup brown sugar. In fluted Bundt pan (ungreased) arrange half (2 packages) of coated half biscuits (arrange around funnel individually, a layer at a time). Pour half of brown sugar and butter mixture over arranged and layered biscuits in pan and sprinkle with raisins and nuts. Fill the Bundt pan with the remaining 2 packages of half-coated biscuits again, arranging them individually around funnel and in layers. Pour over remaining brown sugar and butter and again sprinkle raisins and nuts. Preheat oven to 350 degrees and bake for 45 minutes. Remove from oven and turn out bread from Bundt pan immediately. (Do not let bread cool in Bundt pan, you'll be sorry.) When serving warm or cold, do not cut. Great for breakfast or gathering of friends. Put Monkey Bread in center of table and invite all to pick apart pieces with fingers (hence the name Monkey Bread |
