Monkey bread is one of those foods that are just as good in the afternoon for a snack as it is for breakfast. Served warmed is the key component to enjoying this delectable treat at its best. It’s also, something the children will enjoy making as they pop open the can of biscuits and then shake the biscuits to coat them with the sugar mixture.

INGREDIENTS:

Monkey Bread:

• 2 Cans Refrigerated Biscuits

• 1/2 C. Granulated Sugar

• 1/2 C. Brown Sugar

• 1 Tbs. Cinnamon

• 1 Tbs. Creamy Caramel Cappuccino Mix

• 8 Tbs. Cold Butter, cubed

Glaze:

• 3 Tbs. Confectioners Sugar

• 1 Tbs. Creamy Caramel Cappuccino Mix

• 1 Tbs. Milk

Preheat oven to 375º. Mix the granulated sugar, brown sugar, cinnamon, and cappuccino mix in a ziplock bag. Cut each biscuit into quarters and then roll in cinnamon-sugar mixture. Spray bundt pan with cooking spray. Layer coated biscuit pieces in a pan. Then sprinkle some of the remaining coating mixture over the top and add cubed butter on top. Place in oven and bake for 20 -25 minutes or until biscuits are cooked through. Meanwhile, prepare the glaze by whisking all the ingredients together in a small bowl. Place bread on a plate and drizzle the glaze over the top of the monkey bread before serving.