Cinnamon Monkey Bread

• three 10 oz cans refrigerator buttermilk biscuits
• 1/3 cup sugar
• 2 teaspoons cinnamon
• 1 cup brown sugar
• 2 teaspoons cinnamon
• 1½ sticks butter
• ½ cup nuts, chopped

Cut each biscuit into fourths and roll each in a mixture of 1/3 cup granulated sugar and 2 teaspoons cinnamon. Drop all in greased Bundt pan.

Melt together: brown sugar, 2 teaspoons cinnamon, and butter. Add nuts. Pour over biscuits.

Bake at 350° for 30 minutes. Cool 20 minutes. Remove from pan.

Bacon Monkey Bread

• 11 slices bacon, cooked and crumbled
• ½ cup grated parmesan cheese
• 1 small onion, chopped
• three 10 oz cans refrigerator buttermilk biscuits
• ½ cup butter, melted

Combine the bacon, cheese and onion; set aside. Cut each biscuit into fourths and dip in melted butter.

Layer a third of the biscuits in a lightly greased 10" Bundt pan. Sprinkle ½ of the bacon-cheese-onion mixture. Repeat, ending with top layer of biscuits.

Bake at 350° for 30-40 minutes (until golden). Cool 10 minutes in pan. Invert on a serving platter. Serve immediately.

— DPB