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.