Monkey Bread

INGREDIENTS

• 24 oz of refrigerated biscuit dough
• 1 cup white granulated sugar
• 2 tsp cinnamon
• 1⁄2 cup brown sugar (packed)
• 1 cup butter (unsalted)
• 1/2 tsp Diamond Crystal Salt Co.™ Kosher Salt

DIRECTIONS

Preheat oven to 350°F.

Heavily grease a 12-cup capacity bundt pan with butter or cooking spray.

Combine granulated sugar, cinnamon, and Diamond Crystal Salt Co. Kosher Salt in a bowl.

Separate the biscuits and cut each one into bite-sized pieces.

Roll each piece of dough in the sugar-cinnamon mixture and shake around to coat. Gently arrange the cinnamon-sugar biscuit pieces into the greased bundt pan.

Next in a small saucepan, combine brown sugar and butter. Add any remaining sugar- cinnamon mixture used to coat the dough to the butter. Gently heat to melt the butter and bring to a gentle simmer then immediately remove from heat. Stir until the sugars have fully dissolved.

Drizzle the warm butter and sugar mixture over the rolled dough balls in the pan. Bake for about 25-30 minutes. The top should be browned and lightly crisped.

Let the monkey bread cool for about 5 minutes, then cover the bundt pan with a large plate, flip over and remove the bundt pan to reveal a perfect monkey bread loaf.

Enjoy!