Easy Monkey Bread

A friend from college posted a recipe on Facebook yesterday.  It is similar to Monkey Bread, but uses syrup in the recipe.  My family actually tried it before, but didn't like the sweet & sticky syrup, we preferred actual Monkey Bread.  So I told my friend this.  And her question was, how would it taste with Monkey Bread sauce.  I just happened to have some biscuits I needed to use up, so I decided to try combining the recipe this morning.  It was a huge hit with my family!  They said it was softer and less messy and they'd prefer it from now on over regular monkey bread.  As an added bonus, it's faster to prepare and cooks in less time.  So here it is:

Easy Monkey Bread

2 Small cans refrigerator buttermilk biscuits or 1 can Pillsbury Grands buttermilk biscuits (I used 1.5 cans of Pillsbury Grands Jr Buttermilk biscuits because I had it on hand)

1 ½ C. Brown Sugar

1 Tbsp. Cinnamon

1 ½ Sticks Butter

Preheat oven to 375.

In a saucepan, melt butter, cinnamon and brown sugar.

Spray a fluted pan with non-stick spray.  Pour about half of the sauce mixture in the bottom of the pan.  Lay the biscuits on the bottom of the pan, overlapping the edges (closely together) to form a ring.

Top with remaining sauce mixture.

Bake at 375 for approximately 20 minutes or until golden brown.  Cool 1 minute in the pan, then invert onto serving platter.

As I served it, I tried to include some extra sauce because I thought the middle might need it (it didn't), but if the sauce was just sitting on our plates it got rather hard.

 My family normally eats the Jr. Grands biscuits, so that is probably what I will always use to make it; I'll just buy one regular 10-count can and a small 5-count can for the future.  Today, I just baked the remaining biscuits in the oven so we'd have something else to eat in case we didn't like it.  But as you can see from the picture; we loved it.