Sweet Monkey Bread
- 2 (7.5 ounce) packages refrigerated buttermilk biscuits
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 cup butter or margarine, melted
- 1/2 cup chopped nuts
- 1/2 cup original syrup
- 1/2 cup of golden raisins
Cut each biscuit into quarters. In a small bowl, combine brown sugar, cinnamon and nutmeg. Dip biscuits in butter, then roll in sugar mixture. Layer half the biscuits in a 10-in. fluted pan; sprinkle with half the nuts and raisins. Repeat layers. Pour syrup over top. Bake at 350 degrees F for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.
and you can always, always add ice cream!!!