Monkey Bread

A favorite for kids of all ages...

1 Package Andrea's Gluten Free Biscuit Dough
1/2  cup granulated sugar
1 teaspoon cinnamon
1/2 cup firmly packed brown sugar
4 T butter, melted
1/4 cup chopped pecans, if desired
Remove Biscuit Dough from freezer to allow to soften slightly.
Heat oven to 350°F. Line Loaf pan with foil or spray with non-stick spray.
In large plastic food bag, mix granulated sugar and cinnamon.
Cut each biscuit into sixths.
Shake biscuits a few at a time in bag to coat with cinnamon sugar.
Arrange coated biscuits in pan, sprinkling pecans among the biscuit pieces (if desired).
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center.
Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Serves about 6

Double recipe to fill 12-cup fluted tube pan for traditional Monkey Bread Ring.  
Do not use 2 piece fluted pan, as hot syrup may seep out.