Loaf Pan Monkey Bread

Preheat the oven to 350°F.

Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.

Remove the biscuit dough from the package and cut into 1-inch pieces.

Whisk together the melted butter, brown sugar, cinnamon, vanilla, and salt in a large mixing bowl until well combined.

Dip a piece of biscuit dough in the butter and sugar mixture, turning to coat generously, and place in the loaf pan. Repeat with the remaining dough, layering the pieces on top of one another. Pour any leftover sugar mixture over the dough.

Bake the bread on middle rack of oven until the loaf is deeply browned on top and a toothpick inserted in the center comes out clean, 40-50 minutes.

Check to see that bread is done. Remove from oven or add time as needed.

Allow the bread to rest in the pan for 10 minutes, then release onto a cooling rack.

Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.