Birthday Monkey Bread

2 cans buttermilk biscuits (non-flaky)
1/4 c. brown sugar
1/4 c. white sugar
1 t. cinnamon
1 1/2 sticks butter
1/3 c. brown sugar
Powdered sugar
Heavy cream

Preheat the oven to 350 degrees.

Combine the brown & white sugars with cinnamon in a gallon size zip bag. Open biscuit cans and cut each biscuit into quarters, drop pieces into the sugar mix & shake till they are coated. Spread them out in a bundt pan.

Melt the butter with 1/3 cup brown sugar, leftover sugar from the bag, & a splash of heavy cream in a saucepan over medium-high heat. Cook butter/sugar mixture, stirring for a few minutes until the ingredients incorporate. Once the brown sugar butter has become one color, pour it over the biscuits.

Bake for about 30 minutes until the crust is a deep golden brown on top. Remove from the oven & allow it to cool for about 10 minutes before turning it over onto a plate.

Combine about 3/4 c. powdered sugar with about 2 Tbsp. of cream, & drizzle over the top. YUM!

adapted from: The Pioneer Woman