12 5 30 35 3 cans Buehler's refrigerated buttermilk biscuits 1 cup Sweet Harvest granulated sugar 2 tsp Spice Club ground cinnamon 1 cup Happy Farms sweet cream butter, salted 1/2 cup Sweet Harvest light brown sugar 2 cups Sweet Harvest powdered sugar 1-1/2 tbsp Happy Farms sweet cream butter, salted, softened 1/4 tsp Sebree iodized salt 1/4 cup Friendly Farms milk, whole vitamin D Cut each biscuit into four pieces. Drop them in sugar and cinnamon. Drop in well-buttered bundt pan. Put sugar/cinnamon mix, butter and brown sugar into small saucepan. Bring to a boil and remove immediately. Drizzle over pieces. Bake at 350°F for 30 minutes. Combine powdered sugar, softened butter, salt and milk in small mixing bowl. Stir until smooth and well blended. Adjust for spreading consistency if necessary, adding more milk or more powdered sugar. Drizzle icing over monkey bread. 0.52 0.11 14 1.5 0 0 0.93 74 7.8 0.022 19 3.3 530 7 31 480 0 4.0 53 0.55 0.016 0.31 0.4 0 89 0.07 14 0 0.75 1.2 0 1200 0.096 46 0 0 2.6 8.7 4.9 13 3.5 3.0 650 190 0.39 0