Monkey bread is a sweet, gooey, sinful cinnamon sugar dessert that will be loved by everyone who tries it. However, be warned, it’s dangerously addictive!
Method of Preparation:
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Preheat the oven to 350°F (180°C). Spray a large bundt pan with non-stick spray and set aside for the time being.
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Melt the butter, rum (if using), and the brown sugar in a small saucepan over medium heat until it has formed a sauce, then set aside while you prepare the biscuits. While the sauce is cooking, separate all the biscuits from each other, then cut each one into four pieces.
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Combine the granulated sugar and the cinnamon in a gallon-sized zip-lock bag and shake until well mixed, then add in the biscuit pieces and seal the bag. Shake around until all the pieces are coated in the cinnamon-sugar.
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Place all the biscuit pieces into the prepared Bundt pan. Pour the brown sugar-butter sauce over the biscuits in the pan.
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Bake for 40-45 minutes until dark golden brown. Let it cool for 5 minutes, then flip it out of the pan onto a serving plate.
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