Cinnamon Caramel Pull-Apart Monkey Bread

• 1 1/5 (16-oz.) cans refrigerated buttermilk biscuit dough, cut into quarters
• 1/2 cup granulated sugar
• 2 tsp cinnamon
• 1/2 cup unsalted butter
• 1/4 cup dark brown sugar

Preheat the oven to 350°F. Prepare your Poinsettia Pan with baking spray containing flour.

In a gallon-size resealable plastic bag, combine the sugar and cinnamon. Add the quartered biscuit dough, seal the bag, and shake until all pieces are evenly coated in the cinnamon-sugar mixture. Arrange the dough pieces in an even layer in the prepared pan, then gently press them into the shape of the pan.

In a microwave-safe bowl, combine the dark brown sugar and butter. Microwave in 15-second intervals, stirring after each, until the butter is melted and the mixture is smooth. Pour the caramel sauce evenly over the biscuit dough.

Bake on the lower oven rack for 30–35 minutes, until the crust is deep golden brown and the center springs back when gently pressed. If the crust browns before the center is fully cooked, loosely tent the pan with aluminum foil and continue baking until the center is cooked through.

Allow to cool in the pan for 10–15 minutes before carefully inverting onto a serving plate. Serve warm.