Caramel Almond Monkey Bread

Caramel Almond Monkey Bread

I'm not really sure where I originally got this recipe, but I do know it's a  favorite of mine and it's exceptionally adaptable. The Almonds can be omitted or replaced with any type of nuts (i did half and half almond and walnuts for the one pictured) , the caramel can easily take additions of extract or zests for an orange or rum caramel.   And finally the dough can easily be switched with homemade, box mix, or frozen doughs.

• 2 package's of biscuits (one dough box mix prepared / one thoroughly thawed frozen loaf)  cut into one inch pieces
• 1 cup sugar
• 1 tsp cinnamon
• 1/2 cup butter/margarine melted

• 2/3 cup brown sugar
• 1/4 cup butter
• 1/4 cup milk or cream

• 1/2 cup of chopped or sliced almonds 

1. Preheat oven to 350F . 
2. In a wide bottom bowl combine cinnamon and sugar. 
3. In a small saucepan combine brown sugar, 1/4 butter and milk. Bring to a boil over medium heat, reduce slightly and cook until early in the soft ball stage (230-235F). 
4. While you're waiting for your sugar mixture to turn to caramel:  coat dough pieces in melted butter and roll into cinnamon sugar mixture.
5. In greased bunt pan layer in 1/8th cup almonds, 1/3 of the caramel, and about half of the dough balls, repeat this layer again,  top off with the last third of the caramel.
6. Bake for 25-30 minutes. Carefully invert immediately or leave in bunt pan and return to 200F oven for 10 or 15 minutes prior to serving.
7. EAAAT!