Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or tube pan.
• In a large bowl, melt 0.5 cup butter. In a separate bowl or a large zip-top bag, combine 1 cup granulated sugar and 2 teaspoons cinnamon.
  2 cans refrigerated biscuit dough
• Separate the biscuit dough and cut each biscuit into 4 pieces. Dip each piece into the melted butter, then toss in the sugar-cinnamon mixture until well coated.
  2 cans refrigerated biscuit dough
• Place the coated biscuit pieces into the prepared Bundt pan.
• In a medium saucepan, combine 1 cup brown sugar, 0.25 cup melted butter, and 2 tablespoons corn syrup (if using). Heat over medium heat, stirring, until the sugar is dissolved and the mixture is smooth. Bring to a gentle boil for 1 minute.
  2 cans refrigerated biscuit dough
• Pour the caramel mixture evenly over the biscuit pieces in the pan.
• Bake for 35-40 minutes, or until golden brown and cooked through. The caramel should be bubbly.
• Let the monkey bread cool in the pan for 10 minutes.
• Invert the pan onto a serving plate. Let the pan sit for a minute, then carefully lift it off.
• For the optional frosting: Whisk together 1 cup powdered sugar and 1 tablespoon pineapple juice until smooth. Drizzle over the warm monkey bread.
  2 cans refrigerated biscuit dough
• Serve warm.