Cranberry Chip Monkey Bread

• 3/4 cup sugar, divided
• 4 teaspoons ground cinnamon
• 4 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
• 1/2 cup white baking chips
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts or pecans
• 1/4 cup butter, cubed
• 1/2 cup eggnog
• 1 cup confectioners' sugar
• 1/2 teaspoon rum or vanilla extract
• 2 to 3 tablespoons eggnog
• Optional toppings: Additional dried cranberries, white baking chips and chopped nuts

1. Preheat oven to 350u0b0. In a large bowl, mix 1/2 cup sugar and cinnamon. Cut each biscuit into quarters; add to sugar mixture and toss to coat. Arrange half of the biscuits in a greased 10-in. tube pan. Sprinkle with baking chips, cranberries and walnuts. Top with remaining biscuits.
2. In a microwave, melt butter. Stir in eggnog and remaining sugar until blended; pour over biscuits.
3. Bake 40-45 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.
4. For glaze, in a small bowl, mix confectioners' sugar, extract and enough eggnog to reach a drizzling consistency. Spoon over warm bread. Sprinkle with toppings as desired.

sugar, ground cinnamon, buttermilk, white baking chips, cranberries, walnuts, butter, eggnog, sugar, rum, eggnog, cranberries

Taken from www.tasteofhome.com/recipes/cranberry-chip-monkey-bread/ (may not work)