We are monkey bread people. It’s simple to make, goes perfectly with coffee (or chocolate milk) and just makes a Saturday morning feel a little more special.
I’ve made a Chocolate version before, a Butterscotch version, an Egg Nog version and now a Snickerdoodle version…because when you find a good method, you should just mix and match it.
1/2 cup sugar
2 tablespoons cinnamon
2 (16.3 oz) cans refrigerated flaky layer biscuit dough, cut into quarters
3/4 cup firmly packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1 small box (3.4 oz) of instant vanilla pudding mix, dry and not prepared
Preheat oven to 350 degrees.
Spray a bundt pan with Pam (spray it well!).
In a small bowl, combine sugar and 1 tablespoon cinnamon. Dredge biscuit quarters in sugar mixture to coat. Layer in prepared pan.
(At this point, you could cover your pan and pop it in the fridge until the next morning.)
In a small saucepan, combine remaining tablespoon of cinnamon, brown sugar, butter, corn syrup and instant pudding mix. Cook over medium-high heat stirring constantly until mixture comes to a boil. Boil one minute. Pour over layered biscuits.
Bake 35-40 minutes or until lightly browned. Invert immediately onto a platter to serve.
Serve right away.
Yummy and simple! My kiddos love, love, loved this cinnamony goodness! The perfect fall breakfast. Enjoy!