Bisquick Monkey Bread

I have a grandson that has to eat gluten free.  That is hard around the holidays.  Bisquick makes a gluten free variety. When I found this variation of Monkey bread, I knew that I had to post it so we wouldn't lose it.  This one is for you, Nathanael.

Bisquick Monkey Bread
3/4 cup butter (must be butter)
1 cup packed brown sugar
2 Tablespoons heavy cream
1/2 cup coarsely chopped pecans
3 1/2 cups Bisquick
1/2 cup milk
2 Tablespoons granulated sugar
3 Tablespoon butter (must be butter)
1 teaspoon vanilla
1 egg
1/4 cup sugar
1/2 teaspoon cinnamon

Heat oven to 350 degrees.  Spray a 12 cup Bundt pan with cooking spray.

In a 2 quart saucepan, melt 3/4 cup butter.  Add brown sugar and heavy cream and heat to boiling, over medium heat, stirring constantly.  Boil 2 minutes; remove from heat.  Pour into Bundt pan; sprinkle with chopped pecans.

In a large bowl, stir Bisquick mix, milk, 2 Tablespoons granulated sugar, 3 Tablspoons butter, vanilla and egg until a soft dough forms.  Shape into 1 inch balls.

In a small bowl, mix 1/4 cup granulated sugar and cinnamon.  Roll each ball in the sugar and place balls randomly in the Bundt pan.  Sprinkle with remaining sugar mixture.

Bake 22-28 minutes or until golden brown.  Cool in pan 10 minutes.  Place on heat-proof serving place upside down over Bundt pan.  Turn plate and pan over together - remove the pan.  Serve - warm is best.  Serves up to 12.