Monkey Bread -- Mmmmm...

I've made this super easy dessert before and thought I'd share. 

It appeals to me because when I was a little girl, my Mom gave me a cookbook called "How to Make Elephant Bread." 

Elephant Bread soon became my favorite childhood recipe -- bread with peanut butter and bananas. Mmmm...(also Elvis' fave)

Monkey Bread sounded just as fun as Elephant Bread, so I had to try it. :)

MONKEY BREAD

INGREDIENTS
1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

DIRECTIONS
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan.
2. In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3. Mix brown sugar and butter; pour over biscuit pieces.
4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.