1 cup brown sugar
1 tsp cinnamon
3/4 cups of butter (1 and a half sticks)
1/2 cup chopped nuts, optional
bundt pan, 12 cups or larger
Pre-heat your oven to 350 degrees. Put your butter, sugar and cinnamon in a small sauce pan on low. While that is melting, grease your bundt pan with the butter wrappers or some extra butter.
Using kitchen shears (or a knife and cutting board) cut your biscuits into quarters or sixths and drop them loosely into your greased pan. If you are adding nuts to your recipe sprinkle them in-between the biscuits as you add them to your pan.
Once you are done with the biscuits, turn the heat up a little on the butter and sugar and stir constantly until it is combined and the lumps are out. There is no need to completely dissolve the sugar but you can if you want to.
Pour the hot butter and sugar mixture over the biscuits trying to distribute as evenly as
Note: if your monkey bread is coming out a little dry in the center and the butter sugar mixture is not getting between all the pieces, keep half of the biscuit pieces out and alternate drizzling the butter and adding the biscuit pieces. I do not have an issue with this but some readers have voiced this concern. 
Place a cookie sheet on the rack below to catch drips and bake for 30-35 minutes (I sometimes let mine go as long as 40 minutes if I don’t want the center to be doughy at all).
Allow to cool for at least 10 minutes before inverting it onto a plate, it can fall apart if you remove it too soon.
Serve warm
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