Monkey bread

Ingredients

• 2 cans (16.3 oz each) refrigerated biscuit dough shop
• 1 cup granulated sugar shop
• 2 tsp ground cinnamon shop
• ¾ cup (1½ sticks) unsalted butter shop
• ¾ cup packed brown sugar shop
• 1 tsp vanilla extract shop
• ½ cup chopped pecans (optional) shop

Method

1. A standard version, seeded so there is something to start from — edit it in the app rather than treating it as a fixed recipe.
2. Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly, including the centre tube.
3. Mix the granulated sugar and cinnamon in a large zip bag or bowl.
4. Cut each biscuit into quarters. Toss the pieces through the cinnamon sugar until coated, and layer them loosely in the pan — scatter the pecans between layers if using. Do not pack them down; the gaps are what makes it pull apart.
5. Melt the butter with the brown sugar over medium heat, stirring until the sugar dissolves. Take it off the heat and stir in the vanilla.
6. Pour the caramel evenly over the dough. It will look like too much liquid; it is not.
7. Bake 30-35 minutes, until the top is deep golden and the centre is not doughy. Tent with foil at ~25 minutes if it is browning fast.
8. Cool in the pan for 10 minutes exactly, then invert onto a plate. Less and it collapses, more and the caramel sets and glues it in.
9. Serve warm, pulled apart by hand. Reheat a portion 15-20 seconds in the microwave.
10. Keeps 3 days covered at room temperature. It does not freeze well once baked.