Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9x13 inch baking dish.
• In a small bowl, whisk together the granulated sugar and cinnamon.
  2 cans refrigerated biscuit dough
• Melt the 4 tablespoons of butter in a microwave-safe bowl. Dip each biscuit quarter into the melted butter, ensuring it's fully coated.
  2 cans refrigerated biscuit dough
• Place the butter-coated biscuit quarters into the cinnamon-sugar mixture and toss to coat evenly. Then, place them into the prepared Bundt pan or baking dish.
  2 cans refrigerated biscuit dough
• Sprinkle the drained crushed pineapple evenly over the biscuit pieces in the pan.
  2 cans refrigerated biscuit dough
• In a medium saucepan, combine the packed brown sugar, 0.25 cup of butter, and pineapple juice. Heat over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a gentle boil and cook for 2-3 minutes, until slightly thickened.
  2 cans refrigerated biscuit dough
• Pour the caramel sauce evenly over the biscuit and pineapple mixture in the pan.
• Bake for 35-40 minutes, or until the monkey bread is golden brown and cooked through. If using a Bundt pan, the center should be bubbly.
• Let the monkey bread cool in the pan for about 10 minutes before inverting. If using a Bundt pan, place a serving plate over the top and carefully flip the pan to release the monkey bread.
• For the optional glaze, whisk together the powdered sugar and milk or pineapple juice until smooth. Drizzle over the warm monkey bread. Serve warm.
  2 cans refrigerated biscuit dough