Grand's Monkey Bread Recipe - slightly altered (a decadent treat)

This recipe is ABSOLUTELY delicious and is sure to please guests! My boyfriend asks me to make him one once a week!

This is the Grand's! Recipe: (*I will add my alterations)

1/2

cup granulated sugar *(you may need more sugar and cinnamon)

1

teaspoon cinnamon

2

cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

1/2

cup chopped walnuts, if desired (* I don't include)

1/2

cup raisins, if desired (* I don't include)

1

cup firmly packed brown sugar

3/4

cup butter or margarine, melted (*If you want it to be gooey, which I do, I use a stick and a half of butter, and probably about one and a half cups of brown sugar... This mixture should be thick, but pourable)

• 1Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
• 2Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. (* I do not shake in bag. If you want each piece to be covered in cinnamon sugar, dip each individual piece in mixture in bowl, I also flatten these pieces so it bakes better. Toss the pieces into a bundt pan and do not smush together)
• 3In small bowl, mix brown sugar and butter; pour over biscuit pieces.
• 4Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm. (*Be very careful when turning upside down! To be sure goo does not leak, make sure you have a very large plate to place under the pan and flip bread over onto! ******Sometimes I melt white icing and drizzle over top. Enjoy!!!!!)