Monkey Bread

Ingredients

• 2 tablespoons granulated sugar 
• 0.3 cup butter melted (do not use margarine)
• 0.3 cup milk 
• 1 teaspoon vanilla 
• 3  eggs 
• 0.3 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 1 cup butter (do not use margarine)
• 0.8 cup brown sugar packed
• 3 cups frangelico 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• cake form

Directions

1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2. In large bowl, stir Bisquick mix, 2 tablespoons granulated sugar, 1/4 cup butter, the milk, vanilla and eggs until soft dough forms. Divide dough into 24 pieces. With greased hands, roll dough into balls.
3. In small bowl, mix 1/4 cup granulated sugar and the cinnamon.
4. Roll each dough ball in sugar mixture; place balls randomly in pan.
5. Sprinkle with any remaining sugar mixture.
6. In 2-quart saucepan, melt 1 cup butter. Stir in brown sugar; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat.
7. Pour caramel mixture over dough balls in pan.
8. Bake 22 to 28 minutes or until lightly browned on top. Cool 3 to 5 minutes.
9. Place heatproof serving plate upside down over pan; turn plate and pan over.
10. Remove pan; cool 10 minutes.
11. Serve warm.