Monkey Bread

3/4 cup granulated sugar

1 Tbsp. ground cinnamon

3 cans (7.5 oz each) OR (2 -12 oz cans) refrigerated buttermilk biscuits

1/2 cup (1 stick) butter or margarine, melted, divided

Glaze: (i double this tho, i like it extra icing-y)

4 oz. (1/2 of 8 oz. pkg) cream cheese, softened

1/2 cup powdered sugar

1 to 2 Tbsp. milk

Preheat oven to 350

Cut each biscuit into quarters with kitchen scissors.

Mix sugar and cinnamon in medium bowl.

Roll dough quarters in cinnamon sugar. (shake around in a baggie w/the sugar, cinnamon mixture)

Place half of the biscuits into greased 12 cup fluted tube pan.

Drizzle with 1/2 the melted butter (1/4 cup)

Top with remaining biscuit quarters, then drizzle w/the remaining melted butter.

Top unbaked loaf with remaining cinnamon sugar mixture in bowl.

Bake 40 to 45 min. or until golden.

Cool in pan 5 mins, then invert onto serving plate.

beat half of 8 oz. package cream cheese, softened and 1/2 cup powdered sugar in bowl with electric mixer until well blended.

Add 1 to 2 Tbsp. milk, beating until desired consistency is reached.

Spoon over warm loaf.