Monkey Bread

There is something magical about cooking with little children. Their enthusiasm for measuring, pouring and mixing is infectious. Their refrain of "Is it ready yet?" is definitely a sign is their anticipation to see what happened to their creation in the oven. Once the recipe is ready, their eyes light up with wonderment of how mushy beige dough could turn into a gorgeous golden colored cake. The delight on their little faces as they taste their finished product is priceless.

Monkey Bread is sticky, gooey, scrumptious, and oozing with cinnamon and caramel; it is the ultimate treat. This delectable and addictive bread is a delightful recipe for introducing children to cooking. They soon will be begging to cook this recipe again, so delicious and easy to make!

                                                                           Monkey Bread
                                                                            with Caramel

Ingredients
3/4 cup granulated sugar
2 tablespoons ground cinnamon
3 cans (7.5 oz. each) refrigerated biscuits
3/4 cup butter or margarine, melted
3/4 cup packed brown sugar

Steps
1. Grease generously a 12-cup Bundt cake pan.

2. Mix granulated sugar and cinnamon in a bowl. Separate dough, cut each biscuit into quarters and roll pieces into a ball. Add dough to sugar mixture one at a time to coat. Arrange balls in an overlapping layer in the Bundt pan. Mix butter and brown sugar, pour over biscuit pieces.

3. Bake at 350°F for 40 to 45 minutes or until golden brown. Cool 5 minutes. Turn upside down. Pull apart to serve. Serve warm.

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