Monkey Bread

Instructions

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1. 1 Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored saucepan over medium heat. Add the butter and reserve the wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter. Using a light-colored pan will help you see the color change as the butter browns.*
2. 2 Add the brown sugar to the pan.
3. 3 Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will form a caramel.
4. 4 Take the pan off the heat and add the cream. Whisk until it has completely incorporated into the caramel.
5. 5 Whisk in the vanilla and the cinnamon.
6. 6 Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits.
7. 7 Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan.*
8. 8 Top the Monkey Bread with any remaining caramel.
9. 9 Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.
10. 10 Allow the loaf to cool before inverting it onto a serving dish.