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Steps
1
Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
2
In gallon-size food-storage plastic bag, mix granulated sugar and cinnamon. Separate dough into 16 biscuits; cut each in quarters.
3
Shake biscuit pieces in bag to coat; place in pan. Sprinkle any extra sugar mixture over biscuits.
4
In 1-quart saucepan, heat butter and brown sugar to boiling over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuit pieces.
5
Bake 35 to 40 minutes or until biscuits are deep golden brown and cooked through in center. Cool 5 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
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In the world of cake pans, not all fluted (bundt) ones are alike. Choose the most basic, classic shape for your caramel monkey bread—and if you don’t have one, a straight-sided tube pan will work just as well.
It’s important to carefully brush all the nooks and crannies of a fluted cake pan with oil—or use nonstick cooking spray. Otherwise, the gooey caramel coating will really stick when it’s time to unmold the bread.
For a nuanced spiced flavor that teams up well with the gooey caramel, try adding a little ground ginger or nutmeg in with the cinnamon when you make this quick monkey bread.
Monkey bread is also sometimes called pull-apart or puzzle bread because of its cobblestone texture that’s easy to pull apart into sugary bite-size pieces.
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