Easy Christmas Monkey Bread

Prepare the Dough

1. Preheat your oven to 350°F.
2. Grease a 12 cup capacity bundt pan heavily with butter. Place a few cherries and pecans in the bottom and set aside. These cherries and pecans will be the TOP of your monkey bread so arrange artfully if desired.
3. Separate the biscuits and cut each one into four equal pieces.
4. Combine the cup of brown sugar and the cinnamon in a large plastic bag. Drop and shake each piece of dough in the sugar-cinnamon mixture, ensuring each piece is coated then place the dough pieces into the bundt pan.
5. Stagger the layers of dough, building like you would build a brick wall, staggering the piece like bricks so that the seams are not in the same place. Sprinkle a few cherries and pecans between each of the layers, however you want.

Make the Sauce

1. In a small saucepan over medium heat, combine the butter and the remainder of the brown sugar cinnamon mixture from the bag.
2. Heat the mixture, stirring to dissolve the sugars and melt the butter. Once the sugars have dissolved into the melted butter completely, remove from the heat. Do NOT let it come to a boil.
3. Gently pour the warm mixture over top of the dough balls in the pan, trying not to disturb them or the cherries or pecans.

Bake

1. Once done, bake in the preheated oven for 25-30 minutes, or until done.
2. This took about 22-25 minutes in my oven.
3. The bread will look slightly dark- watch out, you can overcook this!- and crisp on the outside.
4. Remove the pan from the oven and let cool for 10 minutes.
5. Cover the pan with a large plate, or the bottom of a serving stand and flip it over it to release the monkey bread onto the plate.