Monkey Bread

Ingredients

3 (10 ounce) refrigerated buttermilk biscuits

1/2 cup sugar

1 T cinnamon

1/2-1 cup margarine

1 cup brown sugar

2 teaspoons water

1/2 cup walnuts or pecans

Directions

1. Preheat oven to 350° Place nuts onto bottom of greased bundt pan.
2. Quarter biscuits; roll in cinnamon and sugar that has been mixed together.
3. Place in pan.
4. Melt margarine, brown sugar and water; boil 2 minutes and pour over biscuits.
5. Bake for 25 minutes.

Lighter Version:

Ingredients

• 1/4 cup sugar
• 2 teaspoons ground cinnamon
• 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits
• 1/2 cup chopped pecans or walnuts
• 3/4 cup fat-free caramel topping
• 2 teaspoons vanilla

Directions

1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.

2. In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.

3. In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.

4. Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.