Monkey Bread

Instructions

1. Prepare the Bundt Pan
   Preheat oven to 350°F (175°C). Generously grease a 10-inch Bundt pan or tube pan with cooking spray or butter to prevent sticking.
2. Create the Cinnamon Sugar Coating
   In a large ziplock bag or bowl, mix together the granulated sugar and cinnamon until well combined. Cut each biscuit into quarters to make small dough balls.
3. Coat the Dough Pieces
   Working in batches, place the dough pieces in the bag or bowl with the cinnamon-sugar mixture and shake or toss until each piece is fully coated. Arrange a layer of coated dough pieces in the bottom of the prepared Bundt pan.
4. Make the Caramel Sauce
   In a medium saucepan over low heat, melt the butter. Add brown sugar, vanilla extract, and salt, stirring until sugar is dissolved and mixture is smooth, about 2-3 minutes. Remove from heat and add milk, stirring to incorporate.
5. Assemble and Bake
   Pour half of the caramel sauce over the first layer of dough pieces. If using nuts, sprinkle half over the sauce. Continue layering the remaining dough pieces, alternating with remaining sauce and nuts. Bake in the preheated oven for 30-35 minutes, until the top is golden brown and the dough is cooked through.
6. Cool and Invert
   Allow the monkey bread to cool in the pan for 10 minutes. Place a serving plate over the top of the pan and carefully invert to release the bread. The caramel sauce will run down the sides of the bread.
7. Make Optional Glaze
   If desired, whisk together powdered sugar with 1-2 tablespoons of milk until smooth to create a glaze. Drizzle over the slightly cooled monkey bread for added sweetness.