Baking Instructions

• Preheat oven to 350 degrees F (175 degrees C). Spray a bundt cake pan well with non-stick cooking spray.
• Cut all 16 biscuits into quarters. In a large bowl, melt 1/4 cup of butter. In a separate ziplock bag, combine the granulated sugar and cinnamon.
• Add the biscuit pieces to the melted butter and toss to coat. Transfer the buttered biscuit pieces into the sugar/cinnamon mixture and shake well until coated. Place the coated dough pieces into the prepared bundt pan.
• In a medium saucepan, combine the brown sugar, 1/4 cup butter, and 1/4 cup pineapple juice. Heat over medium heat, stirring until the butter is melted and the mixture comes to a light boil for 3 minutes to slightly thicken.
• Gently mix the drained crushed pineapple into the warm brown sugar mixture. Immediately pour this pineapple topping evenly over the biscuit dough in the pan.
• Bake for 35-40 minutes, or until golden brown and cooked through.
• Let the monkey bread cool in the pan for 10 minutes. Place a serving plate over the top of the bundt pan and carefully invert it to release the monkey bread.
• While the bread cools slightly more, prepare the drizzle: Whisk together the powdered sugar and remaining 2 tablespoons of pineapple juice until smooth. Drizzle over the warm monkey bread before serving.