Hi all, I've just delved into the world of making monkey bread. I've been making it in a bundt pan, using Grands buttermilk biscuits as the dough. Now, while I enjoy the little crispiness that the top (or bottom when you flip it over) of the ring has, but my boyfriend doesn't have the same feelings. He wants that ooey gooey-ness throughout the entire bread. But I suppose when I pour the cinnamon, brown sugar, and melted butter mixture on top of the bread, it all seeps to the bottom, yadda yadda.
So, do you guys know if there's any way to make the entire monkey bread have that gooey-ness? Could I put tin foil over the top to avoid a crisp bottom? Or perhaps put more of the mixture on it halfway through? Or a combo of the two? Any suggestions?