This monkey bread is truly mile high and will feed quite the crowd! Be sure to serve warm.
5 cans buttermilk biscuits
1 1/2 cups granulated sugar
2 tablespoons cinnamon
1 stick (1/2 cup) butter
1 cup brown sugar
Preheat oven to 325F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat and wrapping the bottom half of the outside of the pan in foil. Cut each biscuit into quarters. Combine sugar and cinnamon in a big bowl (or gallon zip top bag) and working in batches, toss biscuit pieces in the sugar mixture. Add to tube pan. Melt butter and brown sugar together in a saucepan over medium high heat. Stir together, then pour over biscuits. Place tube pan on a baking sheet and bake for 2 hours. Let it cool, but serve warm with caramel sauce.
Caramel Sauce
1 cup brown sugar
1 stick butter
1/4 cup water
1/4 cup heavy cream
Heat brown sugar, butter, and water over medium heat, stirring occasionally, until it boils. Once it’s boiling, do not stir. Let boil for 6 minutes, then remove from heat. Whisk in heavy cream.
