Healthified Monkey Bread

1 cup sugar
2 teaspoons ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits
1/2 cup chopped pecans or walnuts
3/4 cup fat-free caramel topping
2 teaspoons vanilla

1.  Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.

2.  In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.

3.  In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.

4.  Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.

Variations

Add ins:

1. Chocolate Explosion Monkey Bread: Add 2 teaspoons of cocoa powder to the ground cinnamon-and-sugar mixture before shaking the biscuit pieces. Mix ¼ cup fat-free hot fudge topping with caramel and vanilla in bowl before pouring over layered biscuit pieces and chopped nuts in fluted tube pan. Bake as directed.

2. Pumpkin Spice Monkey Bread: Add 2 teaspoons of pumpkin-pie spice to the ground cinnamon-and-sugar mixture before shaking the biscuit pieces. Mix ¼ cup pumpkin puree (not pumpkin pie mix) with caramel and vanilla in bowl before pouring over layered biscuit pieces and chopped nuts in fluted tube pan. Bake as directed.

3. Mixed Berry Monkey Bread: Layer 1 cup frozen mixed berries in with the sugar-cinnamon-coated biscuit pieces and chopped nuts in the fluted tube pan. Pour caramel topping mixture over the biscuit pieces, nuts, and berries. Bake as directed.

4. Sticky Buns Monkey Bread: Add ¼ cup maple syrup to the fat-free caramel topping mixture before pouring over layered sugar-cinnamon-coated biscuit pieces and chopped nuts in the fluted tube pan. Bake as directed.

5. Banana-Nut Monkey Bread: Substitute ½ cup chopped pecans for the walnuts. Peel and diced two bananas. Layer the diced bananas in with the sugar-cinnamon-coated biscuit pieces and pecans in the fluted tube pan. Pour the caramel topping mixture over the biscuit pieces, pecans, and bananas. Bake as directed.