Monkey bread with cinnamon and sugar

Ingredients:

• 165 g butter, melted
• 2 packages of 450 g chilled dough for layered biscuits (chopped dough)
• 2 tbsp. sugar
• 1 tbsp. ground cinnamon
• Special equipment: Round non-stick cake tin with a hole in the middle, diameter 25 cm.

Preparation:

1. Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Place the butter in a medium bowl. Lightly grease the pan with the butter to coat it thinly.
2. Cut the buns into 4 pieces. In a large bowl, mix the sugar and cinnamon.
3. Working in batches, dip the dough into the melted butter, roll it in the sugar mixture to lightly coat, and place it in the prepared cake pan.
4. Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until golden brown, another 10-15 minutes. Loosen the sides of the bread with a knife or spatula. Carefully invert the pan onto a plate, remove it, and serve hot.