I have NO idea why this is called Monkey Bread, maybe some mom somewhere invented and named it that cause her little monkeys loved it. It's also known as Pull-Apart Bread (loaf). Whatever you call it it's delish!
It tastes like a cinnamon bun without the guilt of having a big ol' honking bun on your plate. You can pick off a little bit and pop it into your mouth, and then repeat as often as your pants will allow you to.
I snagged the recipe from allrecipes.com and made a few adjustments.
Monkey Bread adapted from allrecipes.com
3 (12 ounce) packages refrigerated biscuit dough
1 c. white sugar
2 tbsp. ground cinnamon
1 tsp. freshly grated nutmeg
1/2 tsp. ground cloves
1/2 c. butter
1 c. packed brown sugar
1 tsp. vanilla
1/2 c. powdered sugar
1 tbsp. cream
1. Preheat over to 350˚F and grease a 9 or 10" Bundt pan.
2. Remove the biscuit dough from the packages and cut each biscuit into quarters.
3. Put white sugar, cinnamon, nutmeg and cloves into a large plastic bag and shake to combine.
4. Drop biscuit pieces into bag a few at a time and shake to coat.
5. Remove from bag and drop coated pieces into the Bundt pan arranging as you go.
6. Repeat the coating and arranging until all the pieces are in the pan.
7. In a small sauce pan over medium heat melt the butter and add the brown sugar and bring to a boil. Allow to bubble for 1 minute and then remove from heat and add vanilla. Stir and pour mixture all over the biscuits.
8. Bake for 35 minutes. When done remove from the oven and then allow to cool for 10 minutes. Invert the pan onto a plate to remove the bread.
9. Sift the powdered sugar into a bowl and add the cream a bit at a time until mixed and spread over the top of the warm bread.
10. Serve and watch your little monkeys (or big ones!) pick this yummy bread apart.