Cookie Butter Monkey Bread

Heat oven to 350 °F. Spray 12-cup fluted tube cake pan with baking spray with flour. Separate dough from 2 cans (16. 3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated original or buttermilk biscuits. Cut each biscuit into 4 pieces; place in gallon-size resealable food-storage plastic bag. Add 1/2 cup granulated sugar and 2 teaspoons ground cinnamon. Seal bag; shake to coat all dough pieces. In medium microwavable bowl, place 6 tablespoons unsalted butter and 2/3 cup cookie butter (regular or chunky). Microwave on High 45 to 60 seconds or until butters are melted. Stir in 1/4 cup packed brown sugar until combined. Place half of sugar-coated biscuit pieces in cake pan. Top with half of the cookie butter mixture. Repeat with remaining biscuit pieces and remaining cookie butter mixture. Place pan on cookie sheet to catch any spills. Bake 40 to 50 minutes or until top is dark golden brown and center is not too jiggly. Cool in pan on cooling rack 5 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan. In small microwavable bowl, microwave 1/4 cup cookie butter on High about 30 seconds or until melted. Stir; drizzle over top of monkey bread. Serve warm. Store in airtight container up to 3 days.