Monkey Bread

3 (12 ounce) package refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease one 9- or 10-inch tube pan.

Mix sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.

In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Monkey Bread

2 cans Pillsbury biscuits (20)
1/3 cup Brown Sugar Twin
1 teaspoon cinnamon
4 tablespoons (1/2 stick) margarine
1/2 cup Brown Sugar Twin
Nuts
Raisins

Cut biscuits into quarters. Mix 1/3 cup Sugar Twin and cinnamon together.

Melt margarine and 1/2 cup Sugar Twin. Roll biscuit bits into cinnamon mix and place in greased tube pan, one layer at a time. Pour melted margarine mixture over each layer. Use raisins and nuts as you choose. Bake at 325 degrees F for 30 to 40 minutes. Invert while hot. Return to oven on plate with oven off for 30 to 60 minutes.