Cinnamon Sugar Pull-Apart Monkey Bread in a Bundt Pan

What you need

• 2 can (2 cans, 12 oz each) refrigerated biscuit dough, about 340 g per can, 8 biscuits each
• 150 g (3/4 cup) granulated sugar
• 1 tbsp ground cinnamon
• 170 g (1 1/2 sticks) unsalted butter, plus 1 tbsp softened for the pan
• 200 g (1 cup, packed) light brown sugar

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Coat a 10-cup (2.4 l) bundt pan thoroughly with the softened butter, including every ridge.

2. 2

   Open the cans and separate the biscuits. Cut each biscuit into quarters with a knife or kitchen scissors.

3. 3

   Put the granulated sugar and cinnamon in a large zip-top bag.

4. 4

   Add the pieces in two or three batches and shake until each piece is coated.

5. 5

   Drop the coated pieces loosely into the pan. Do not press them down.

6. 6

   Melt the butter with the brown sugar in a small saucepan over medium heat, stirring, for 2-3 min until smooth and bubbling.

7. 7

   Pour the hot caramel evenly over the dough pieces.

8. 8

   Bake for 30-35 min, until deep golden and the center of the bread is no longer doughy.

9. 9

   Cool in the pan for 5 min. Any longer and the caramel will stick.

10. 10

    Set a serving plate upside down over the pan, then flip both together and lift the pan away.

11. 11

    Cool for 10 min, then serve warm and let everyone pull off pieces by hand.

Imported from bunsinmyoven.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.