Monkey bread is a sticky, pull-apart dessert bread made with biscuit dough, sugars and butter. The bread is traditionally made in a bundt pan but a 9-inch by 13-inch sheet pan can be substituted. Customize your monkey bread recipe by adding in chopped nuts, raisins, cranberries or finish with a final dusting of confectioners sugar or a cinnamon sugar blend.
Use a 1/2 tbsp. of shortening to grease the bottom of a 9-inch by 13-inch pan. Line the pan with parchment paper, then grease the top of the parchment paper with another 1/2 tbsp. of shortening. Set pan aside.
Preheat oven to 350 degrees Fahrenheit. Open three cans of buttermilk biscuits and pull the biscuits apart. Cut each biscuit round into fourths. Pour 1 cup of sugar and 2 tsp. of cinnamon into a gallon-size plastic bag. Shake to combine. Add the biscuit pieces to the bag and shake to coat well with the sugar mixture.
Melt two sticks of butter in a pot over medium heat. Stir in 1/2 cup of brown sugar. Cook until the butter and brown sugar become smooth and well combined, stirring frequently.
Place the coated biscuit pieces into the greased pan in a single layer (it will be tight). Pour the melted butter and sugar mixture evenly over the top of the biscuit layer. Bake for 45 minutes. Serve immediately from the pan or turn the pan out onto a platter for serving.