Breakfast Bundt Bread (aka Monkey Bread Aka Pull-apart Bread)

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

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 pecans
• 1/2 cup coarsely chopped pecans
• 1 cup vanilla frosting

Recipe

• 1 heat oven to 375°f (350°f if using a glass bundt pan).
• 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 roll biscuit half into a ball and let stand at room temperature.
• 4 in a medium bowl, combine sugar, cinnamon, and both 1/2 cups of pecans.
• 5 roll each biscuit ball in butter and then in sugar mixture (i usually do a handful of biscuit balls at a time).
• 6 layer balls in bundt pan; if you have extra butter and sugar mixture, mix together and pour over bread.
• 7 bake for 40-45 minutes or until golden brown.
• 8 remove from oven and up-end serving plate.
• 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.