• Preheat the oven to 350°F.
• Spray a bundt pan with non-stick spray and set aside.
• In a large zip-top plastic bag, combine the granulated sugar and cinnamon.
  1 cup granulated sugar, 2 teaspoons ground cinnamon
• Add the quartered biscuit pieces to the bag and shake until fully coated.
  48.9 ounces cans buttermilk biscuits, quartered
• Tip: For even coating, divide the biscuits and sugar mixture between two bags.
• Place the coated biscuit pieces into the prepared bundt pan, spreading them out evenly. Avoid dumping excess sugar and cinnamon into the pan to prevent clumping.

Make the Sauce:

• In a medium saucepan over medium-high heat, melt the butter.
  1 cup unsalted butter
• Add the brown sugar and stir until fully dissolved and combined. Remove from heat and stir in the vanilla extract.
  ½ cup brown sugar, ½ teaspoon vanilla extract

Assemble and Bake:

• Pour the caramel mixture evenly over the biscuit pieces in the bundt pan.
• Bake for 35-45 minutes until the top is golden brown and a crust has formed.
• Let the monkey bread cool in the pan for 10-15 minutes.
• Carefully invert onto a plate or platter and serve warm.