Ingredients

• 2 cans non-flaky buttermilk biscuites
• ⅓ cup granulated sugar
• 1 tablespoon cinnamon
• ¼ cup butter
• ½ cup corn syrup
• ¾ cup brown sugar

Directions

1. Preheat over to 350°F.
2. Cut each biscuit into quarters.
3. In a medium bowl, mix  together the granulated sugar and cinnamon.
4. Add cut biscuits to bowl and make sure each piece is throughly covered in the cinnamon sugar.
5. Place the dough into a 12-cup bundt pan and set aside.
6. In saucepan, melt the butter and corn syrup – then mix in the brown sugar.  Bring to a boil and let simmer for 5 minutes.  Remove from heat and let cool 2 minutes.
7. Pour the caramel sauce evenly over the top of the biscuits in the bundt pan.  Bake in oven for 45 minutes.
8. When done, remove from oven.  Place and inverted plate over the top of the bundt pan and invert the both do the monkey bread comes out of the pan.  Cool a few minutes and server warm.
9. Heavenly!