Chai spices add an elegant twist to classic caramel monkey bread. Fast and easy. Best served warm!
Ingredients
- brown sugar: 0.5 cup (divided, to taste)
- white sugar: 0.33333 cup
- ground cinnamon: 1 tsp
- ground cardamom: 0.5 tsp
- ground ginger: 0.25 tsp
- ground cloves: 0.25 tsp
- ground black pepper: 0.125 tsp
- refrigerated biscuit dough, separated and cut into quarters: 3 cans (16.3 ounce cans)
- butter: 0.5 cup (melted)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
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Combine 7 tablespoons brown sugar, white sugar, cinnamon, cardamom, ginger, cloves, and pepper in a large bowl. Add biscuits; coat liberally with sugar-spice mixture.
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Arrange coated biscuits evenly in the prepared pan. Sprinkle 1 tablespoon brown sugar throughout and on top of biscuits; pour melted butter all over.
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Bake in the preheated oven until puffed and golden brown, 30 to 40 minutes. Cool for about 15 minutes. Invert onto a serving plate.
