Several years ago, after Jeff and I were first married, we traveled with his extended family to the mountains in New Mexico. With two precious little girls in the house, Mimi (Jeff's mom) made sure that breakfasts were extra special.
We sat together and rolled the cut up biscuits in cinnamon and sugar, telling stories and talking about the mud pies they would make later in the day. It was such a sweet and special memory that I will cherish forever.
And the breakfast was none other than Monkey Bread - a super easy, kid-friendly breakfast that feels special for those little monkies in your life. I hope your family loves it as much as ours does.
MIMI'S MONKEY BREAD
1/2 cup chopped pecans (optional)
1/2 cup sugar
1 tsp ground cinnamon
2-3 10 oz cans refrigerated buttermilk biscuits (depending on the size of your pan)
1 cup packed brown sugar
1/2 cup butter, melted
Sprinkle pecans, if desired, evenly in the bottom of a well-greased bundt pan, set pan aside. Combine cinnamon and sugar in a shallow bowl. Cut biscuits into quarters and roll each piece in cinnamon mixture. Layer in the pan. Combine brown sugar and melted butter. Pour over the layered dough.
Bake at 350 for 35-45 minutes, until cooked through.