Monkey Bread Recipe: Ultimate Sticky Cinnamon-Caramel Bake

Instructions:

1. Preheat the oven to 350°F (175°C). Generously grease the Bundt pan with butter or non-stick baking spray.
2. Open the biscuit cans. Cut each biscuit into four equal pieces (you should have 80 small dough balls).
3. In a medium bowl, whisk together the granulated sugar and ground cinnamon until fully combined.
4. Melt the 1/4 cup (57g) of unsalted butter in a small dish.
5. Working in small batches, toss the dough pieces first in the melted butter, ensuring they are coated, and then immediately toss them thoroughly in the cinnamon-sugar mixture. Transfer coated pieces to a separate large bowl.
6. In the heavy-bottomed saucepan, melt the remaining 1/2 cup (113 g) of butter over medium heat. Stir in the packed light brown sugar, vanilla extract, and salt. Bring to a low simmer, stirring constantly until the sugar is dissolved and the mixture is smooth and glossy (about 2 minutes).
7. Place half of the cinnamon-coated dough balls into the prepared Bundt pan, distributing them evenly.
8. Carefully pour half of the warm caramel sauce evenly over the dough balls in the pan.
9. Add the remaining coated dough balls on top of the first layer. Pour the remaining caramel sauce over the top layer.
10. Place the pan in the preheated oven and bake for 30 to 35 minutes. The bread is done when the top is golden brown and puffy, and the caramel is bubbling. If the top browns too quickly, loosely tent the pan with foil after 25 minutes.
11. Remove the pan from the oven and let it cool on a rack for exactly 10 minutes.
12. Place a large serving plate upside down over the top of the Bundt pan. Holding both plate and pan firmly, quickly invert the bread. Lift the pan slowly. Serve immediately while warm and sticky.