Ingredients:

  • 2 (16.3 oz) cans Refrigerated Flaky Biscuits (large size)
  • 1 cup Granulated Sugar
  • 2 teaspoons Ground Cinnamon
  • 1 cup Unsalted Butter (2 sticks)
  • 1 cup Light Brown Sugar (packed)
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt

Instructions:

  1. Liberally grease the entire inner surface of a 10 or 12-cup Bundt pan with butter or non-stick baking spray, ensuring the center tube is fully coated.
  2. Open the biscuit cans and cut each biscuit into quarters. Set aside.
  3. In a large zip-top bag, combine the granulated sugar and cinnamon. Seal the bag and shake thoroughly to combine the coating.
  4. Working in small batches, add the quartered dough pieces to the cinnamon-sugar bag. Shake vigorously until all sides are completely coated. Remove the coated pieces and arrange them evenly in the prepared Bundt pan.
  5. Make the Caramel Sauce: In a small saucepan, melt the butter and brown sugar over medium heat. Stir constantly until the sugar is fully dissolved and the mixture begins to bubble slightly (about 3-4 minutes).
  6. Remove the caramel sauce from the heat and stir in the vanilla extract and salt.
  7. Carefully and evenly pour the warm caramel sauce over the coated dough pieces distributed throughout the Bundt pan.
  8. Bake in a preheated oven at 350°F (175°C) for 35–40 minutes, or until the bread is risen, firm to the touch, and deeply golden brown.
  9. Allow the Monkey Bread to rest in the pan on a cooling rack for 5–10 minutes. Place a large serving platter upside down over the pan and carefully, but swiftly, invert the bread onto the platter.
  10. Serve immediately while the caramel coating is still gooey and warm.