Breakfast Bundt Bread (Aka Monkey Bread Aka Pull-Apart Bread)

Ingredients

• 1 tablespoon butter, softened (or more, depending on the size of your bundt pan, DO NOT SUBSTITUTE)
• 4 (10 count) cans refrigerated biscuits, each biscuit halved
• 1/4 lb butter, melted
• 1 cup sugar
• 1 tablespoon cinnamon
• 1/2 cup finely chopped pecan
• 1/2 cup coarsely chopped pecan
• 1 cup vanilla frosting

Directions

1. 1

   Heat oven to 375 degrees F (350 if using a glass bundt pan).

2. 2

   Grease bundt pan with softened tablespoon of butter (you may need more depending on the size of your bundt pan, DO NOT SUBSTITUTE - the butter mixes with the sugar mixture on the outside of the bread, making it gooey).

3. 3

   Roll biscuit half into a ball and let stand at room temperature.

4. 4

   In a medium bowl, combine sugar, cinnamon, and both 1/2 cups of pecans.

5. 5

   Roll each biscuit ball in butter and then in sugar mixture (I ususally do a handful of biscuit balls at a time).

6. 6

   Layer balls in bundt pan; if you have extra butter and sugar mixture, mix together and pour over bread.

7. 7

   Bake for 40-45 minutes or until golden brown.

8. 8

   Remove from oven and up-end onto serving plate.

9. 9

   Place icing by spoonfuls on top of hot bread; allow to melt and cover the sides and center of bread; icing will pool in dish, use for dipping.