I've always been a fan of monkey bread and matter of fact, back in my high school and college days, mom used to cook it on special occasions. I love you mom and nothing against you, I don't think it was homemade, though! Kidding aside, whenever I like something, I have to make it. In order to make this correctly, you need a Bundt pan. I’ve made this recipe multiple times without a Bundt pan and it just wasn’t the same. Enjoy!
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
1. Heat oven to 350°F. Generously grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon
2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining sugar over biscuits
3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4. Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan. Pull apart to serve. Serve warm.