• Prep. Preheat oven to 350°F. Grease a bundt pan well with nonstick spray.

  Make cinnamon sugar. In a large zip-top bag (or bowl), combine the granulated sugar and cinnamon.

  Cut dough. Separate biscuits and cut each biscuit into quarters. Add pieces to the bag/bowl and toss until well coated.

  Layer. Place coated dough pieces evenly into the prepared bundt pan, adding walnuts and/or raisins between layers if using.

  Make sauce. In a small bowl, stir together brown sugar and melted butter until combined. Pour evenly over the dough in the pan.

  Bake. Bake for 28–32 minutes, or until deep golden brown and the center looks set.

  Rest + invert. Let the pan rest for 10 minutes, then carefully invert onto a serving plate.

  Serve. Serve warm (great with vanilla ice cream).

Notes

• This recipe works well with both name-brand and generic biscuit dough.

  Nuts and raisins are optional and can be omitted without affecting texture.

  For best results, serve warm. Leftovers can be reheated gently in the microwave.

  Monkey bread is especially good paired with vanilla ice cream or a light glaze.