Aunt Vera's Monkey Bread

Uncle Lee and Aunt Vera are in town... and that means Monkey Bread. Warning: you may feel like you ate a brick of butter and sugar after this meal... but it is SOOOOOOOOO worth it.

Ingredients

• 2 packages of Grands Buttermilk Biscuits (there are 8 biscuits to a package)
• 1/2 cup sugar
• 1/2 to 1 Tbsp cinnamon
• 3/4 stick of butter
• 1 cup brown sugar
• Bundt Pan

Preparation

1. Heat 3/4 stick of butter and stir in the cup of brown sugar as the butter is melting. Once you have a mixture of syrup, turn off the heat, set aside, and allow it to cool.
   
   
2. As the syrup cools, mix the 1/2 cup of sugar with the cinnamon. Adjust the ratio of sugar to cinnamon to your liking. My measurements are just guidelines. I always go by a licked and dipped finger-tasting to decide when it's right ; ) I guess you could shoot for a tan color if you prefer not going by taste.
3. Open the package of biscuits and cut each biscuit into four pieces.
4. Roll each quarter of the biscuit into a ball and toss the balls in the bowl of the cinnamon mixture.
   
5. Toss the cinnamon coated balls into a thoroughly buttered/greased bundt pan.
6. Once all the biscuits have been cut, balled, coated, and placed in the pan, pour the syrup mixture over the cinnamon balls in the bundt pan.
7. Preheat the oven to 400 and bake until golden brown and puffed up (20 min give or take).
8. Cool for however long you can stand to resist the smell of cinnamon heaven.
9. Put a plate on top of bundt pan, flip the bundt and lift it off, leaving the mountain of cinnamon syrup deliciousness to bask in all of its glory.

ENJOY YOUR MONKEY BREAD!!!! Thank you Aunt Vera!!!