Preparation Steps

• Preheat your oven to 350°F (175°C). Grease a Bundt pan generously with butter or non-stick cooking spray.
• Open the biscuit cans and separate the biscuits. Cut each biscuit into 4 pieces.
  2 cans refrigerated biscuit dough
• In a large bowl, combine the granulated sugar and ground cinnamon. Stir well.
  2 cans refrigerated biscuit dough
• Dip each biscuit piece into the melted butter, ensuring it's fully coated. Then, toss the butter-coated biscuit pieces into the cinnamon-sugar mixture until well coated. Place the coated biscuit pieces into the prepared Bundt pan.
  2 cans refrigerated biscuit dough
• Drain the crushed pineapple well. Scatter the drained pineapple pieces evenly over the biscuit pieces in the Bundt pan.
  2 cans refrigerated biscuit dough
• In a medium saucepan, combine the brown sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth. Bring to a gentle boil for 1 minute, then remove from heat.
  2 cans refrigerated biscuit dough
• Pour the caramel sauce evenly over the biscuit and pineapple mixture in the Bundt pan.
• Bake for 30-35 minutes, or until the monkey bread is golden brown and cooked through. If it starts to brown too quickly, you can loosely tent it with aluminum foil.
• Let the monkey bread cool in the Bundt pan for about 10 minutes. Then, place a serving plate over the Bundt pan and carefully invert it to release the monkey bread onto the plate. If any pieces stick, gently place them back into position.
• Serve warm. Enjoy!