1-First Step: Preheat your oven to 350°F (175°C). This is the perfect temperature to ensure your monkey bread cooks through without burning.

2-Second Step: Open those 3 cans of buttermilk biscuits. There’s something so satisfying about that pop when you open a can of refrigerated dough! Cut each biscuit into quarters. You don’t need to be precise here just eyeball it as you go.

3-Third Step: Combine 1 cup of granulated sugar and 2 to 3 teaspoons of ground cinnamon in a 1-gallon zip-top bag. Seal it and give it a good shake to mix everything together.

4-Fourth Step: Add all those biscuit quarters to the bag. Seal it up make sure it’s tight so you don’t have cinnamon sugar flying everywhere! Now for the fun part: shake it vigorously. Keep shaking until all the pieces are evenly coated. Don’t be shy with this step the more shaking, the better the coverage!

5-Fifth Step: Spread those coated biscuit pieces evenly in an ungreased Bundt pan or tube pan. Don’t worry about greasing the butter in the glaze will prevent sticking. Try to arrange the pieces in a single layer for even cooking.

6-Sixth Step: In a saucepan over medium-high heat, melt 1 cup of butter (that’s 2 sticks) with 1/2 cup of brown sugar. Keep stirring until they’re fully combined and the mixture becomes one beautiful, bubbly, caramel-colored liquid.

7-Seventh Step: Pour that glorious butter-brown sugar mixture evenly over the biscuit pieces in the pan. Try to cover as many pieces as possible as you pour.

8-Eighth Step: Bake for 35 to 40 minutes. You’ll know it’s done when the crust is a deep dark brown on top. Don’t be afraid of that dark color it’s caramelizing and creating the most delicious crust imaginable!

9-Ninth Step: Remove from oven and let it cool for 15 to 30 minutes before turning it out onto a serving plate. This cooling period is crucial it gives the caramel a chance to set up slightly, making it easier to remove from the pan.