Monkey Bread Recipe with Buttermilk Biscuits for 12 Servings

Instructions:

1. Preheat your oven to 325°F (165°C). Generously grease a 10-inch (12-cup) Bundt pan with non-stick spray or softened butter.
2. Open the biscuit cans and cut each round into quarters. If using homemade dough, pinch off 1-inch pieces.
3. In a large gallon-sized resealable plastic bag, combine the granulated white sugar and ground cinnamon.
4. Drop the dough pieces in batches of about 10 into the bag. Shake vigorously until each sphere is fully coated in the cinnamon-sugar mixture.
5. Arrange the coated dough pieces evenly in the prepared Bundt pan, scattering chopped pecans between the layers.
6. In a small heavy-bottomed saucepan over medium heat, melt the butter and brown sugar together, stirring until emulsified into a smooth caramel syrup.
7. Remove the syrup from heat and stir in the vanilla extract and sea salt.
8. Pour the hot caramel glaze evenly over the dough pieces in the pan.
9. Bake for 35 minutes until the top is mahogany-colored and the center is set.
10. Cool in the pan for 10 minutes on a wire rack before inverting onto a serving plate.