Gather together dough, sugar, ground cinnamon, brown sugar, walnuts, and butter.

Cut dough into small pieces. If using pre-made biscuit dough, cut each biscuit into fourths.

Once all dough is cut, combine white sugar and ground cinnamon in a plastic bag. Shake until evenly distributed, then add 8-10 pieces of dough to mixture. Shake bag to fully coat each piece of dough.

Remove coated dough pieces from bag and add to deep pan. Continue until all dough is coated and added to pan. Distribute walnuts as you add the dough to the pan. Added Tip: I highly recommend using a Bundt pan for this recipe, and not just because David Dalquist, the inventor of the beloved Bundt pan, is a fellow Minnesotan. Using other pans will result in a gooey mess at the bottom of your oven. Bundt is the way to go.

In a saucepan, melt butter and brown sugar over medium heat.

Once bubbles form, let boil for one minute. Do not let boil for longer. If sauce begins to caramelize, it will harden in the oven. This is not the texture Monkey Bread requires.

Remove sauce from heat and pour over dough. Place pan in preheated oven at 350 degrees F/175 degrees C for 35 minutes.

Remove from oven and flip pan onto plate. Let cool for 10-15 minutes, then remove pan. Monkey Bread is ready to serve, or (if you’re like me) pull apart the pieces then serve as “finger food.”