Instructions

• Preheat the oven to 350°F. Heavily grease a 12-cup Bundt pan with 1 1/2 tablespoons softened butter, using a pastry brush or a crumpled piece of wax/parchment paper to get into all the nooks and crannies. Sprinkle 1/2 cup chopped pecans evenly across the bottom of the pan and set the pan aside.
• Mix the cinnamon-sugar: in a bowl or large resealable plastic bag, whisk together 1 cup granulated sugar, 1 tablespoon ground cinnamon, and 1/2 teaspoon cardamom. Set aside 1/2 cup of this cinnamon-sugar mixture in a small bowl for the sauce; leave the remaining mixture for coating the biscuits.
• Prepare the biscuit pieces: open the refrigerated biscuit dough called for in the ingredients and separate the biscuits. Cut each biscuit into 4 quarters. Optionally roll each quarter into a small ball (rolling is optional but gives a fluffier, prettier result).
• Coat and layer the biscuits: working in batches (about 12 pieces at a time), place the biscuit quarters/balls into the bag or bowl with the remaining cinnamon-sugar and shake or toss to coat evenly. Arrange the coated pieces in the Bundt pan, placing them so they are offset and not stacked directly on top of each other. As you layer the dough pieces, sprinkle the remaining 1/2 cup chopped pecans between the layers. Continue coating and layering until all biscuit pieces are in the pan.
• Make the caramel-like sauce: in a small saucepan combine the reserved 1/2 cup cinnamon-sugar mixture, 1/2 cup packed light brown sugar, 16 tablespoons unsalted butter (if using salted butter, omit the 1/4 teaspoon salt below), and 1/4 teaspoon salt. Cook over medium heat, stirring occasionally, until the butter melts and the mixture comes to a boil. Remove the pan from the heat immediately, stir in 1 teaspoon vanilla extract, and stir until the sugars are fully dissolved.
• Pour the sauce over the dough: slowly and evenly pour the hot sauce over the dough balls in the pan. Pause occasionally to tilt and gently shake the pan so the sauce distributes and reaches the bottom and between pieces.
• Bake: place the pan in the center of the preheated oven and bake at 350°F for 30–35 minutes, until the dough is cooked through. An instant-read thermometer inserted into the biscuits should read 190°F–200°F.
• Cool and unmold: let the monkey bread cool in the pan on a wire rack for 10 minutes. Place a large plate over the pan and invert the pan to release the bread. If any sauce remains in the pan, spoon or brush it over the top of the monkey bread. Serve warm.