Monkey bread is a sweet and sticky pastry served as an indulgent breakfast or delicious dessert. Essentially it's cinnamon-sugar coated pieces of dough baked with a sticky sweet syrup.
PREP: Preheat the oven to 350 degrees F. Generously grease (with cooking spray) and then lightly flour a large bundt pan (12 cup).
BUTTER: In a microwave safe bowl, add the butter. Melt and then set aside to get to room temperature. You want it at room temperature before adding other ingredients so it doesn't melt the sugar and make it greasy/grainy.
BISCUIT PREP: In a separate large bowl, whisk together the white sugar and cinnamon and set aside. Separate the biscuits then cut each biscuit into four equal pieces. Add the biscuit pieces to the cinnamon-sugar mixture, tossing the biscuits gently in the cinnamon sugar mixture until all the biscuits are well coated.
BUTTER CONT.: The butter should now be at room temperature. Add in the brown sugar, vanilla, and pecans. Stir until combined.
ASSEMBLE: Add a few spoonfuls of the butter pecan mixture to the bottom of the bundt pan then add the biscuit pieces on top. Sprinkly any remaining cinnamon sugar mixture over top of the biscuits. Pour the remaining butter pecan mixture on top of the biscuits and then bake the monkey bread for 30-40 minutes or until it is cooked through. To test: insert a skewer into the inside (middle) of the monkey bread and if it comes out clean it should be done! If it starts browning too quickly on top, tent some foil over the monkey bread.
SERVE: Remove the pan from the oven and allow the monkey bread to cool for 10 minutes in the pan before inverting it onto a cake pan or serving plate and serve!