The Ultimate Decadent Monkey Bread

If making from scratch: combine warm milk, sugar, and yeast; let bloom for 5-10 minutes. Mix in melted butter, egg, flour, and salt. Knead until smooth and let rise for 1.5 hours until doubled. If using shortcut: open biscuit cans.

Cut the dough or biscuits into quarters and roll each piece into a small, uniform ball roughly the size of a walnut.

In a large zip-top bag, combine 1 cup granulated sugar and 2 tablespoons cinnamon. Dip each dough ball into 1/2 cup melted butter, then toss in the sugar mixture until fully coated.

Layer the coated dough balls evenly into a well-greased 10-12 cup Bundt pan.

In a small saucepan over medium heat, melt 1/2 cup butter with brown sugar. Whisk until bubbling slightly, then stir in vanilla and a pinch of salt. Pour evenly over the dough balls.

Bake at 350°F (175°C) for 30–35 minutes until deep golden-brown and the caramel is bubbling. Let cool for 10 minutes before inverting onto a serving plate.