Monkey Bread

• 3 can's Cinnabon Cinnamon Rolls Dough (Pillsbury) (or standard buttermilk biscuits)
• 1 Cup sugar
• 1 tablespoon cinnamon
• 1/2 cup butter
• 1/2 cup brown sugar
• 2 tablespoons honey

Preheat oven to 400º F. Grease a bundt pan well or spray with Baking spray. Combine cinnamon and sugar in 1 quart plastic bag. Open cans of dough. Cut each dough section in half and roll each piece into a ball. Place several at a time into bag of cinnamon sugar and toss until well coated.  Once coated drop into bottom of bundt pan. Repeat until all dough sections are used. In a small pan melt butter and brown sugar and cinnamon together stirring until sugar is dissolved (once it begins to bubble around the edges cook about 2-3 minutes). Pour over dough balls in pan.  Bake for 25 - 30 minutes.  Let stand 5 minutes before inverting onto a plate. Add 1/2 to 1 1/2 teaspoon(s) milk (or almond milk) by half teaspoons to frosting that comes with the dough until it's of drizzling consistency.  Drizzle over top of monkey bread before serving. Omit this step or make your own drizzle if using buttermilk biscuits. This is also wonderful if you drop in pecan pieces in the bottom of the bundt pan and around dough balls.