Eldhús elgs

Ingredients

• 2 cans of canned biscuits or 16 homemade biscuits
• 1 Cup sugar
• 1 Tbsp cinnamon
• For the Sauce
• 1 stick butter
• Cinna Sugar from the container
• 3/4 Cup brown sugar
• 1 Tbsp cinnamon
• 2 tsp vanilla extract
• 1/2 Cup Heavy Cream (less for a thicker sauce, more for a more gooey sauce)

Instructions

1. Begin preheating the oven to 350°F.
2. Grease a Bundt pan well.
3. In a large airtight container or zip-top bag, mix 1 cup sugar with 1 tablespoon cinnamon.
4. Cut each biscuit into quarters. Lightly round the pieces, then add them to the cinnamon-sugar mixture.
5. Seal the container and shake until the biscuit pieces are evenly coated.
6. Place the coated biscuit pieces evenly into the greased Bundt pan.
7. In a medium saucepan, melt 1 stick butter over medium heat.
8. Stir in any remaining cinnamon-sugar mixture from the bag/container.
9. Add 3/4 cup brown sugar and 1 tablespoon cinnamon.
10. Stir in 2 teaspoons vanilla extract.
11. Carefully add 1/2 cup heavy cream.
12. Reduce heat to low and stir for about 2 minutes, until the sauce begins to thicken slightly.
13. Pour the sauce evenly over the biscuit pieces in the Bundt pan.
14. Bake at 350°F for 40 minutes, or until the biscuits are cooked through and the top is golden.
15. Let the monkey bread rest in the pan for 15 to 20 minutes.
16. Carefully invert the Bundt pan onto a serving plate and remove the pan.