Monkey bread

Today Aishwarya  wanted to help in the kitchen ,and she asked me if we could make Cinnamon buns. As it takes some time to prepare them and as I didn't have that much patience, I ended up making Monkey bread. Unlike the traditional  way of making this in Bundt pan I made this in my muffin tin. I love it this way because each person can have their own individual serving. As I used Refrigerated biscuit  dough we were able to put it together in less than 5  minutes. Aishwarya was a good  sport and helped me from lining the muffin tins cutting the biscuits into quarters, dusting the pieces with cinnamon sugar and packing them in the muffin tin. All I did was boil the butter and pour over the biscuits and  bake them. I remember last Mothers Day when my husband helped Aishwarya make this for my special Mother's Day breakfast. Those of you out there looking for an easy recipe to surprise your Mom or wife can give this a try  and  I am sure the mother in your life is going to love this. Jai and Aishwarya, thank you dears for last year's wonderful mothers day brunch! I loved it so much. I will stock the refrigerator with biscuit dough so that this year you both don't have to panic and do any last minute shopping to surprise me ;-)
Source:All Recipes
Serve:8
Ingredients
Refrigerated biscuit dough-1 (12 ounce) package
White sugar-1/3 cup
Ground cinnamon-3/4 teaspoon
Butter/Margarine-2 tablespoons and 2 teaspoons
Brown sugar-1/3 cup packed
Chopped walnuts (optional)-3 tablespoons and 2-3/4 teaspoons
Raisins-2 tablespoons and 2 teaspoons
Method:
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with  8 paper muffin liners.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the lined muffin tin. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let bread cool in muffin tins  for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Sending this to "Cooking with your Little Sous-chef "Event at Sugar'N Spice