Ingredients:

  • 3 (16.3 oz) tubes Refrigerated Biscuit Dough
  • 1 cup Granulated Sugar
  • 2 Tbsp Ground Cinnamon
  • 1 cup (2 sticks) Unsalted Butter
  • 1 cup (packed) Light Brown Sugar
  • 1 tsp Vanilla Extract
  • 1/4 tsp Kosher Salt

Instructions:

  1. Preparation: Preheat oven to 350°F (175°C). Generously grease the interior of a 10–12 cup capacity Bundt pan with butter or baking spray. In a large Ziplock bag or deep bowl, combine the granulated sugar and cinnamon. Open the biscuit tubes and cut each biscuit into four equal pieces.
  2. Coating the Dough: Working in small batches (about 15-20 pieces at a time), drop the dough pieces into the sugar/cinnamon mixture. Seal the bag and shake vigorously until every dough piece is fully coated. Layer the coated dough balls randomly but evenly into the prepared Bundt pan. Do not pack tightly.
  3. Making the Caramel Sauce: In a small saucepan, melt the 1 cup of unsalted butter over medium heat. Once melted, stir in the light brown sugar and salt. Bring the mixture to a gentle simmer, stirring constantly for about 1–2 minutes until the sugar is fully dissolved and the sauce is smooth and slightly thickened. Remove from heat and stir in the vanilla extract.
  4. Baking and Serving: Carefully and evenly pour the warm caramel sauce over the dough balls in the Bundt pan. Bake for 35–40 minutes, or until the bread is deep golden brown and cooked through (test the center dough). Remove the pan and let it rest on a wire rack for exactly 10 minutes.
  5. Invert: Place a large serving plate over the top of the Bundt pan. Using oven gloves, quickly and confidently flip the pan upside down. Let the pan rest for 1–2 minutes for gravity to release the Monkey Bread, then carefully lift the pan away. Serve immediately while the caramel is still gooey and warm.