Remove biscuits from can. Separate each biscuit, and quarter the roll. Repeat with remaining biscuits. Once biscuits have been quartered, roll each quarter into a ball. Set to the side.
In a large Ziploc bag, add brown sugar and instant coffee granules. Set to the side.
Roll each biscuit ball through a bowl filled with melted butter, shake off excess, and add to the Ziploc bag. Once 5-8 balls have been buttered and added to the Ziploc bag shake to coat well.
Add sugar coated biscuits to a well-greased bundt pan and repeat with remaining biscuits.
Once biscuits have been added to the bundt pan, let pan sit for ten minutes before adding to the oven.
Bake 30-35 minutes, or until biscuits have cooked through. Remove from oven and set to the side.
While the monkey bread cools, add butter and sugar to a medium pot over medium heat. Stirring occasionally, let mixture cook for 4-5 minutes, or until sugar has melted and the sauce is simmering.
Add in espresso and heavy cream, whip an additional 1-2 minutes until it is creamy. If the sauce is too thin to your liking, add a tablespoon of cornstarch and a tablespoon of heavy cream into a small bowl and mix to remove any lumps. Add cornstarch slurry to the pan and whisk to create a thicker caramel sauce.
Flip over monkey bread and immediately pour caramel sauce over it. Serve with ice cream and top with crushed coffee cookies, such as amaretto or anisette sponge cookies, or biscotti!
The calories shown are based on the recipe being cut into 12 pieces, with 1 serving being 1 slice of bread with sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**