Monkey Bread

3/4 cup sugar
1 tablespoon ground cinnamon
2 (7.5 ounce) cans of refrigerated buttermilk biscuits
1/2 cup melted butter or margarine, divided
4 ounces cream cheese, softened
1/2 cup powdered sugar
1-2 tablespoons milk

Preheat oven to 350 degrees F. Cut biscuit dough into quarters with scissors or pizza cutter. Mix sugar and cinnamon in a medium bowl. Roll dough quarters into balls and roll in cinnamon sugar combination until completely covered placing into a greased 12 cup fluted tube pan (or bundt pan). Halfway through, drizzle 1/4 cup of the melted butter. Top with remaining biscuit quarters and drizzle the remaining butter on top. Top unbaked loaf with remaining cinnamon/sugar mixture. Bake 40-45 minutes or until golden brown.

Meanwhile, prepare the glaze. Beat softened cream cheese and 1/2 cup of the powdered sugar in a bowl with electric mixer until well blended. Add 1-2 tablespoons of milk, beating until desired consistency is reached.

After removing from the oven, let loaf stand 5 minutes, then invert onto a plate. Spoon glaze on top while loaf is still warm.