Classic Monkey Bread

Directions

• Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter or non-stick cooking spray.
• In a large mixing bowl with a lid or a Ziploc bag, combine the granulated sugar, cinnamon, and (if using) the allspice. Seal the bag and shake to mix.
• Open the cans of biscuits and separate them. Take each circular biscuit and cut it into quarters: first in half, then cut each half in half again.
• Add the dough pieces to the Ziploc bag (or chosen alternative method), seal or cover, and shake or toss until evenly coated.
• Place the dough pieces in the prepared Bundt pan and distribute evenly.
• In a small saucepan, melt 1 ½ sticks of butter over medium heat. Stir in the packed light brown sugar, whisking continuously until the mixture is completely smooth and glossy. Be patient to ensure the sugar dissolves fully—there should be no gritty texture.
• Evenly pour the buttery brown sugar syrup over the coated biscuit pieces in the Bundt pan, making sure the syrup seeps into all the layers.
• Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and bubbling.
• Let the monkey bread cool in the Bundt pan for 10 minutes.
• Carefully invert the pan onto a serving plate, tap gently to release, and serve warm.