48.9ouncesrefrigerated buttermilk biscuits(3) 16.3 cans cut into 4 quarters
1cupgranulated white sugar
2tablespoonsground cinnamon
1cupbutter
½cupbrown sugar
½teaspoonvanilla extract
Instructions
Preheat oven to 350° F and spray a bundt pan with non-stick cooking spray.
Cut each of the biscuits into 4 pieces. I cut them in half and then cut each of those pieces.
Add the sugar and cinnamon to a large plastic zip bag. You can also use 2 bags and half of the ingredients in each bag.
1 cup granulated white sugar, 2 tablespoons ground cinnamon
Place the biscuits pieces in the bag, close it and shake it to coat the dough completely.
48.9 ounces refrigerated buttermilk biscuits
Using tongs or your finger, place the coated dough in the prepared bundt pan and space them out evenly. Don't dump the excess sugar mixture from the bag.
In a medium sauce pan, add the butter and heat over medium high heat until melted.
1 cup butter
Add in the brown sugar and stir until the sugar has dissolved.
½ cup brown sugar
Remove from the heat and stir in vanilla extract.
½ teaspoon vanilla extract
Pour the butter mixture evenly over the biscuits in the bundt pan and stir gently to coat the dough well.
Bake for 35-45 minutes. (it is normal for the top biscuits to form a slight crust).
Remove from the oven and allow to cool for 10-15 minutes. Place a plate or serving platter over the top of the bundt pan. Then flip the plate over so the monkey bread turns out onto the plate.
Notes
I used Pillsbury Grands! Southern Homestyle Buttermilk (8 count) but use any refrigerated biscuits you love. Use salted or unsalted butter.Use almond extract instead of vanilla