Gooey Caramel Breakfast Pull Apart Recipe Monkey Bread

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
• Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
• In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Steps:

• Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
• Mix granulated sugar and cinnamon in 1-gallon food-storage plastic bag. Separate dough into 16 biscuits; cut each in quarters.
• Shake biscuit pieces in bag to coat; place in pan. Sprinkle any extra sugar mixture over biscuits.
• In 1-quart saucepan, heat butter and brown sugar to boiling over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuit pieces.
• Bake 35 to 40 minutes or until biscuits are deep golden brown and cooked through in center. Cool 5 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
• Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
• Bake 34 to 42 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. In small microwavable bowl, microwave reserved dulce de leche on High 10 to 15 seconds or until softened; spread evenly over top of cake. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

Steps:

• Thaw frozen roll dough in a Ziploc bag for about 2 hours, just until thawed. Don't let them rise.
• Cut each roll into 6 pieces using kitchen shears.
• Grease a bundt pan with nonstick cooking spray.
• Sprinkle pecans in the bottom of the bundt pan.
• Arrange 8 of the cut rolls over pecans.
• Sprinkle 1/2 package of dry pudding over rolls.
• Mix brown sugar and melted butter together and drizzle half over rolls.
• Then repeat with the other 8 rolls cut up, pudding, and sugar/butter mixture.
• Cover with plastic wrap that has been sprayed with nonstick cooking spray and let rise overnight or for at least 8 hours.
• Bake at 350 degrees F for 30-35 minutes.
• Cool no longer than 5 minutes and invert bundt cake on a baking dish to serve.