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Export 4 ingredients for grocery delivery
Step 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.*
Step 2
Add the brown sugar to the pan.
Step 3
Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will form a caramel.
Step 4
Take the pan off the heat and add the cream. Whisk until it has completely incorporated into the caramel.
Step 5
Whisk in the vanilla and the cinnamon.
Step 6
Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits.
Step 7
Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan.*
Step 8
Top the Monkey Bread with any remaining caramel.
Step 9
Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.
Step 10
Allow the loaf to cool before inverting it onto a serving dish.
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