Monkey Bread!!

After all the overwhelming festivity of the holiday season, it's nice to kick back and make a few simple recipes.  I love cheats in January, like cooking with Bisquick or using cake mix instead of doing everything from scratch.  Sometimes a dressed up mix is almost as good as a from scratch recipe, and doesn't always require the planning ahead that most decadent treats do.
That's what I love about this monkey bread... it tastes like the most delicious, oo-ey, goo-ey, sweet treat on the planet but it really takes absolutely nothing and is always sure to impress.  In order for it to really satisfy that decadent sweet tooth craving, the key is the level of gooiness, the amount of finger licking required afterwards, and the necessity of cold milk alongside.  This recipe gets a 10 in all three categories.  I attribute that to the syrup, which is the perfect amount of sugary, syrupy awesomeness.

Easy Monkey Bread

3 cans refrigerated biscuit dough (anything will work but steer clear of anything that says "flaky")
1 cup brown sugar
3/4 cup butter
1/2 cup white sugar
2 Tbsp ground cinnamon

Preheat oven to 350.  In a bowl, whisk together white sugar and cinnamon.  Using a sharp knife, cut the biscuits into thirds or quarters, or some of each.  Coat each piece of biscuit in the cinnamon sugar mixture and layer them into a well greased tube pan or bundt pan. After they've all been coated and layered, set aside.  In a small saucepan, melt the butter.  Add in the brown sugar and mix well.  Boil for one full minute.  Remove from heat and pour evenly over biscuit layers.  Bake 35 minutes.  Wait ten minutes and then turn out onto a serving plate.  Serve fresh and warm.

What a treat this is for breakfast on a weekend, when you want it to feel sort of special and don't want to go to all the effort.  This is also the perfect recipe for kids.  It's almost impossible to mess up and they love rolling the dough in the sugar.