Recipe(tried): Monkey Bread (Another recipe) (using refrigerated biscuit dough)

I have taken this, twice, to a school breakfast pot luck. There is never a crumb left. I have also halved this recipe for my family when I don't want as much as the full recipe makes. I use just two cans of biscuits, and bake it in a 9 X 5 X 3-inch loaf pan for the same amount of time. You could also make two loaves and give one to friends:-)

MONKEY BREAD

4 cans (7.5 oz. each) buttermilk biscuits (These come in a package of 4 cans of biscuits by Pillsbury at my grocery store.)
1 cup white sugar
1 1/2 tablespoons cinnamon
1 cup brown sugar
1/2 cup (1 stick) margarine or butter
Toasted Pecans, halves or chopped

Preheat oven to 350 degrees F. Grease a 10-inch bundt pan.

Mix white sugar and cinnamon in a plastic bag. If using pecan halves, arrange them in the bottom of the pan. (I have also used some candied cherries, with the pecans, at Christmas time - makes the top pretty.)

Cut biscuits into quarters. Shake 6 biscuit pieces in the cinnamon sugar mixture. Arrange pieces in the bottom of the pan. Continue until all the biscuit pieces ar coated and placed in the pan. If you are using chopped, toasted, pecans, sprinkle among the biscuit pieces as you go along. Discard remaining cinnamon sugar mixture.

In a small saucepan, melt margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over biscuits.

Bake at 350 degrees F. (175 degrees C.) for 30 to 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto platter or tray. Pull pieces from the "loaf" to eat.