Vanilla Bean Monkey Bread

I realized the other day that it has been over a year since I blogged a new Monkey Bread recipe.  I love making these for breakfast (almost all holidays at our house involve a monkey bread!) and for dessert too (people go crazy over them on a dessert table!).  So, I whipped up another one the other morning…Vanilla Bean.  Yum.

If you’ve missed my other versions, here are a few:
BUTTERSCOTCH PECAN
PEANUT BUTTER
COCONUT
SNICKERDOODLE
LEMON

Shopping List
2 (16 oz) cans of refrigerated flaky layer biscuit dough, cut into quarters
1/2 a cup of sugar
1/2 a teaspoon of cinnamon
3/4 cup firmly packed brown sugar
1/2 cup of butter
1/4 cup light corn syrup
1 (3.4 oz) box of instant vanilla pudding mix, dry and not prepared
2 vanilla beans, slit down the middle with the seeds scooped out

Preheat oven to 350 degrees.

Spray a bundt pan with cooking spray.  Set aside.

In a small bowl, combine the sugar and cinnamon with a spoon.  Dredge each biscuit quarter in this mixture to coat.  Layer quartered pieces in prepared bundt pan on top of each other all the way around.

(At this point, you could cover your pan and pop it in the fridge until the next morning.)

In a small saucepan, combine brown sugar, butter, corn syrup and instant pudding mix.  Cook over medium-high heat stirring constantly until mixture comes to a boil.  Boil one minute.  Remove from heat and stir in your vanilla bean seeds. Pour this mixture over layered biscuits.  Bake 40 minutes.  Let pan sit 5 minutes before inverting it onto platter to serve.

That’s it! So easy and so good!