Monkey Bread

Assemble the biscuit pieces and cinnamon sugar in the bundt pan up to 4 hours ahead, cover with plastic wrap, and refrigerate. Pour the caramel sauce over cold biscuits and bake for 35–40 minutes (add 5 minutes because it starts cold). You can also freeze the assembled, uncooked bread for up to 1 month; thaw overnight in the fridge before baking, or bake frozen adding 10–15 minutes.

Use a 9×13-inch baking dish or a 10-inch round cake pan instead. The baking time stays about the same; check at 30 minutes.

You likely used canned biscuits that were stale or overbaked the bread. Use the freshest canned biscuits (check the date), and pull it from the oven as soon as the top turns golden—it will continue to cook slightly as it cools. The bread should be tender and feel a little undercooked when hot.

Wrap it in foil and warm at 300°F for 10–15 minutes until heated through. Reheating in a microwave will make it tough; avoid this.

Yes, you can use dulce de leche from a can instead: warm 1 can (14 oz) of dulce de leche with 2 tablespoons butter over low heat until pourable, then pour over the biscuits. The result is richer and slightly less buttery.

Keep it covered at room temperature for up to 2 days. Do not refrigerate, as cold temperatures make it stale. Reheat gently in a 300°F oven covered with foil for 10–15 minutes.