This is very good. If you don't like the caramel in "regular" Monkey Bread, then this recipe is for you.
adapted from a Kraft Foods recipe
3/4 cup sugar
1 1/2 tsp cinnamon
4 cans (7.5 - oz each) Pillsbury refrigerated buttermilk biscuits, divided ( I use the kind where there are 4 canisters bundled together, and have blue wrappers)
1/2 cup plus 2 - 3 tbsp butter, melted
Grease a 9 x 13" pan. Combine the sugar and cinnamon in a large, shallow bowl. Cut each biscuit into eighths and roll around in the sugar/cinnamon mixture until completely coated. Drop the biscuits into the cake pan. When you've used 2 of the cans, drizzle half of the butter over the biscuit pieces. Repeat layer with the other 2 cans of biscuits and then drizzle with the remaining butter. Bake 350 degrees for about 25 - 30 minutes until golden brown. Drizzle with a Basic Buttercream Frosting or a Cream Cheese Frosting while still warm.
If desired, use maple flavoring in place of vanilla extract if using the buttercream frosting.
While I used a bundt pan this time, to make these, I do prefer using a 9x13" pan. That way, more of the biscuit pieces get "toasted", because there is more surface area. With a bundt pan, the majority of the pieces are softer. I prefer them more toasted than that. (You know what I mean? I'm having difficulty explaining it. :] )