I didn’t make a resolution to get healthy or lose weight. Also, my VOLS just won the Outback bowl so therefore I’m going to celebrate with one of my faves, Monkey Bread! I have so many memories of this easy & gooey deliciousness. However, may I give you 1 tip, NEVER I REPEAT NEVER make your caramel sauce in a “microwave safe bowl”. I did that once.. I ended up with melted plastic and boiling caramel wrapped around 2 fingers which caused 3rd degree burns. Those burns required physical therapy as I could not straighten my fingers. I’ll never forget that night, thankfully it was a snowy MI evening so I sat with my fingers in a bowl of snow all night before finally going to the doctor. I have learned from that mistake 😊
Preheat oven to 350, prepare a bundt pan with baking spray
- 4 cans refrigerated biscuits-quartered
- 2/3 C white sugar
- 1 TB cinnamon (I love cinnamon but you could certainly cut that to 2 tsp)
- 3/4 C butter
- 1 C packed brown sugar
In a small saucepan, bring your butter and brown sugar to a boil over med heat; boil 1 minute. While your caramel sauce is coming together, mix sugar and cinnamon in a large plastic bag Place quartered biscuit pieces in bag and shake until each piece is coated in sugar mixture; fill bundt pan (I sprinkle any remaining cinnamon sugar over the top of the biscuits). When your caramel sauce has boiled 1 min, pour over biscuits and bake 35-40 minutes until golden brown.