216.3 ozcans 8 count big refrigerated biscuitseach biscuit quartered
½ cuplight brown sugar
1teaspoonpumpkin pie spice or 1 teaspoon additional cinnamon
¼cupheavy cream, plus additional as needed to thin
1teaspoonpure vanilla extract
Preheat the oven to 375°F. Butter the bottom and sides of a 12-inch cast iron skillet or similar. Set aside.
Separate biscuits and cut each into quarters. Roll each quarter into a ball. Dip in melted butter.
In a large plastic storage bag, mix together both sugars, cinnamon and pumpkin pie spice, if using. Drop several pieces of dough at a time in the sugar mixture and shake until coated. Repeat until all dough has been used.
Place side by side in skillet. Sprinkle any remaining sugar evenly on top.
Bake for 30 minutes until golden and cooked through. Check at 20 minutes and lay a piece of aluminum foil on top if needed, to prevent over browning.
Meanwhile, whisk together the powdered sugar, cream and vanilla until smooth. Drizzle over warm monkey bread. Serve immediately.