Monkeybread Recipe

Here is the Monkey bread recipe, enjoy and be careful!

a large cookie sheet or large flat pan
4 rolls of regular size or 2 rolls of large ("Grands") homestyle buttermilk biscuits (regular, not flaky)
2 slightly-packed cups dark brown pure cane sugar
1/8 cup cinnamon (heaping)
2 sticks (1/2 lb.) of butter

Cut the pre-sliced biscuits into pieces about 1/2" in diameter. The shape is not crucial--but the size is important. For large "Grands" sized biscuits (preferred), cutting each biscuit into six pieces (three cuts) seems to work best.
Melt the butter completely (microwave for one minute or so).
While the butter is melting, distribute the biscuit pieces evenly across the bottom of the pan.
When the butter is melted, stir the brown sugar and cinnamon into it.
Pour the butter/brown sugar/cinnamon mixture over the biscuit pieces, trying (but not obsessively) to wet them evenly.
Spread the resulting mixture evenly in the pan. Do not to "bruise" the biscuit pieces in the process through excessive mixing. They should not dissolve in the butter mixture.
Bake on the middle rack of the oven at 350°F for about 15 - 20 minutes. Cooking times may varying widely depending on the oven and pan used, etc., so be sure to visually check the progress every few minutes or so after about twelve minutes of cooking have elapsed. The desired color is a beautiful golden brown.
When serving the monkeybread, it is essential to pour absolutely all of the remaining "monkey goo" from the bottom of the cookie sheet or pan over the bread, after it has been transferred to the serving dish.

If you use a little extra cinnamon (Step 4) as the spirit moves you, it's OK.

You can cut the biscuits into shapes (bunnies?) for a little extra elegance.

Serves 10-15 hungry Leverites.