Monkey Bread

• 3 cans (16 Oz. Size) Refrigerated Biscuit Dough
• 1 cup Granulated Sugar
• 1 Tablespoon Ground Cinnamon
• 1/8 teaspoons Ground Nutmeg
• 2 pinches Ground Cloves
• 2 pinches Ground Allspice
• 3/4 cups Unsalted Butter
• 1/2 cups Brown Sugar
• 2 pinches Kosher Salt
• 1 teaspoon Vanilla Extract
• Cooking Spray

1. Preheat oven to 350 F.
2. Cut each biscuit into quarters. In a large plastic resealable bag, add in the sugar, cinnamon, nutmeg, cloves and allspice. Seal the bag and gently shake so the ingredients are well mixed.
3. Open the bag and add the biscuit dough. Seal the bag again and carefully shake until all of the dough has been well covered. You may need to do this in two separate bags or batches to fit all of the dough.
4. Spray the inside of a bundt pan or angel food cake pan with cooking spray. If using an angel food cake pan, be sure to wrap the outside bottom of the pan with aluminum foil. Layer the sugared dough into the pan. Sprinkle any of the remaining sugar mixture from the plastic bag on top of the dough.
5. In a small saucepan, melt together the butter and brown sugar. Once the sugar has dissolved, remove from the heat. Whisk in the salt and vanilla extract.
6. Pour the sauce over the dough and gently tap the pan on the counter a few times. Place the pan on a baking sheet (in case the sauce bubbles over) and bake for about 30-35 minutes or until the top becomes a deep golden brown. Remove pan from oven. Allow monkey bread to cool for 10 minutes in the pan on a cooling rack before inverting it out of the pan onto a large plate. Serve immediately.

sugar, ground cinnamon, ground nutmeg, ground cloves, ground allspice, butter, brown sugar, salt, vanilla, spray

Taken from tastykitchen.com/recipes/breads/monkey-bread-10/ (may not work)