Even without the frosting this is one good (and easy) breakfast bread.
:67
4 tubes refrigerated Homestyle Biscuits (not the Grands)
1¾ cup sugar, separated
½ cup finely chopped pecans
2 teaspoons ground cinnamon
¼ cup packed brown sugar
¼ cup evaporated milk
¾ cup butter
2 cups powdered sugar
⅓ cup heavy cream
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees.
Cut each biscuit into 4 pieces.
In a medium bowl, combine ¾ cup sugar, pecan pieces, and cinnamon. Roll each biscuit piece in sugar mixture and then place in a Bundt pan. You should use most of the sugar mixture up, but it’s ok to have some left over.
In a saucepan, combine 1 cup sugar, brown sugar, evaporated milk, and butter. Heat stirring occasionally, until butter melts. Pour over biscuit pieces.
Bake 40-45 minutes. Let cool 5 minutes and then invert onto a cake stand or large plate.
For Icing, whisk together powdered sugar, heavy cream, and vanilla extract. Spread on top of Monkey Bread.