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
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!