Breakfast Bundt Bread (Aka Monkey Bread Aka Pull-Apart Bread)

• 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

1. Heat oven to 375u0b0F (350u0b0F 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 onto 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.

butter, butter, sugar, cinnamon, pecans, pecans, vanilla frosting

Taken from www.food.com/recipe/breakfast-bundt-bread-aka-monkey-bread-aka-pull-apart-bread-250376 (may not work)