Smoked Monkey Bread
1 teaspoon ground cinnamon
3 tubes buttermilk biscuits
½ cup butter
1 cup brown sugar
Using cooking spray, lightly grease the inside of bunt pan.
In a large ziplock bag, combine the white sugar and cinnamon. Shake to blend. Using kitchen shears or a bread knife, cut each biscuit into 4 equal-sized portions. Place 12 biscuit pieces into the ziplock bag and evenly coat with the sugar mixture. Evenly distribute the coated pieces around the bunt pan. Repeat for the remaining pieces.
In a small saucepan over direct medium heat, combine the butter and brown sugar, stirring constantly. Just before the mixture boils, remove it from the heat and pour over coated pieces in the bunt pan.
Lightly smoke the monkey bread over indirect heat at 300 degrees for 30 to 45 minutes until the biscuits have risen and are no longer doughy. Let cool for 5 to 10 minutes and turn over onto platter.