4 cans 7.5 oz. homestyle buttermilk biscuits
1 cup sugar
1 tsp. cinnamon

For the glaze:

3/4 cups butter
3/4 cups sugar
1/2 cup brown sugar
1 1/2 tsp. cinnamon


Preheat oven to 350 degrees F

Cut each biscuit into fourths. Put pieces into a sack with sugar and cinnamon and shake well, coating each piece.

Place the sugar coated pieces evenly around the inside of a well greased bundt pan. Make sure pieces are evenly distributed.

Bring butter, sugar, brown sugar, and cinnamon to a boil, pour this mixture over the biscuits. Bake at 350 degrees for 45 minutes.

Drizzle more glaze on top if desired.

(Optional) Topping Glaze:

In a small mixing bowl, add 1 cup powdered sugar, 2 tablespoons of whole milk and 1/4 teaspoon of vanilla extract. Mix until smooth. Let stand for 5 minutes then drizzle over Monkey Bread.

NOTE: You can add about 1/2 cup of either chopped walnuts, or chopped pecans; or 1/2 cup of the above, plus 1/2 cup raisins before pouring in the glaze.

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