Mini Monkey Bread


2 cans 10 count Pillsbury buttermilk biscuits
1/3 cup granulated sugar
1 tsp cinnamon
Optional: chopped apples, raisins
2 T unsalted butter
1/4 cup light brown sugar

Vanilla Glaze:

1/2 cup powdered sugar
1/2 tsp vanilla extract

Preheat oven to 350 degrees.  Spray a jumbo muffin tin with non-stick cooking spray.  Combine the granulated sugar and cinnamon in a gallon zip lock bag.  Cut each biscuit in half, roll into a ball, and place in the bag.  Seal it and shake well to coat each ball.  Place a layer of the dough balls (about 4-5) in 4 muffin tins, add the apples and raisins (if using), then add another layer of dough balls on top.  Top with more apples and raisins.

In a small sauce pan over medium low heat, stir together the 2 T butter and 1/4 cup brown sugar.  Cook for one minute while stirring.  Pour over each Monkey Bread.

Bake for 15-20 minutes, or until golden brown (keep an eye on them).  Place muffin tin on a wire rack and let cool for 3 minutes.  Invert onto a large platter.  Mix together vanilla glaze and drizzle over top.  Enjoy!