Velvety Caramel Monkey Bread in 1h 20min

Instructions:

1. Preheat the oven to 180°C (350°F) with a rack in the center.
2. Grease the bundt pan thoroughly with the 14 g softened butter, reaching into every ridge. Scatter the 55 g chopped pecans across the bottom.
3. Cut each of the 16 biscuits into quarters to make 64 bite-sized pieces.
4. Add the 150 g granulated sugar and 5 g ground cinnamon to a large zip-top bag. Seal and shake until evenly blended.
5. Add the biscuit pieces to the bag in batches and shake gently until every piece is coated.
6. In a medium saucepan over medium heat, melt the 113 g unsalted butter and 213 g packed light brown sugar, whisking until smooth and glossy.
7. Let the mixture bubble gently for 1 to 2 minutes, then remove from the heat.
8. Slowly stir in the 60 ml heavy cream and 1.5 g fine sea salt. The mixture will look bubbly and foamy at first.
9. Stir in the 5 ml vanilla extract. The sauce should be smooth, pourable, and a warm amber color.
10. Layer about one-third of the coated biscuit pieces into the pan over the pecans. Pour one-third of the caramel over the top. Repeat twice more, finishing with caramel.
11. Bake for 40 to 45 minutes, until the top is deep golden, the caramel bubbles around the edges, and a toothpick inserted into the thickest part comes out clean. If the center still looks raw, tent loosely with foil and bake 5 to 8 minutes more.
12. Let the loaf rest in the pan on a wire rack for 10 minutes.
13. Place the serving plate upside down over the pan, then flip both together in one motion.
14. Lift the pan straight up slowly. Press any stuck pieces back into place with a spoon.
15. Let the bread cool for 5 more minutes before pulling it apart.