Monkey Bread

The Bread...
3/4 cup granulated sugar
1 TB ground cinnamon
4 cans (7.5 oz each) refrigerated buttermilk biscuits
1/2 cup melted butter

The Icing...
4 oz. Philadelphia cream cheese softened
1/2 cup powdered sugar
A few TB of milk

Preheat oven to 350°
Cut biscuit dough into quarters.
Mix sugar and cinnamon.
Roll dough quarters in cinnamon sugar.
Place half of biscuits into greased 12-cup bundt pan.
(Using our yellow one you would need to double the recipe except for icing)
Drizzle with 1/4 cup of the melted butter.
Top with remaining biscuit quarters and melted butter.
Top unbaked loaf with remaining cinnamon sugar.

Bake 40 mins (or less you have to keep an eye on it) or until golden.
Prepare icing.

Beat cream cheese and powdered sugar until well blended.
Add a little milk until desired consistency is reached.

Let loaf stand 5 mins before inverting onto a plate and icing it.