Monkey bread


1/2 cup granulated sugar
1 teaspoon cinnamon
2 (16.3 ounce) cans refrigerated buttermilk biscuits
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1 cup firmly packed brown sugar
3/4 cup butter, melted


Preheat oven to 350 degrees.

Lightly grease 12-cup fluted tube pan with shortening or cooking spray.

In large ziplock bag, mix together granulated sugar and cinnamon.

Separate dough into 16 biscuits, cut each into quarters. Shake biscuit pieces in bag to coat.

Arrange biscuits in pan, adding walnuts and raisins among the biscuit pieces.

In a small bowl, combine brown sugar and butter, then pour over biscuit pieces.

Bake for 28-32 minutes, or until golden brown and no longer doughy in the center.

Cool in pan for 10 minutes, then turn pan upside down onto serving plate.

Serve warm.