Monkey bread

• 3 (12 ounce) packages buttermilk Pillsbury grands southern homestyle refrigerated biscuit dough

• 1 cup white sugar

• 2 teaspoons ground cinnamon

• 1/2 cup unsalted butter

• 1 teaspoon vanilla extract

• 1 cup packed light brown sugar

• 1/2 cup chopped walnuts

• 1/2 cup raisins

Preheat oven to 350 degrees F

Grease one 9 inch Bundt pan

Mix white sugar and cinnamon in a plastic bag.

Cut biscuits into quarters. Shake biscuit pieces in the sugar cinnamon mix.

Arrange pieces in the bottom of the prepared pan. Arrange nuts and raisins among the biscuit pieces as you go along. Continue until all biscuits are coated and placed in pan. (layer- biscuits, nuts/raisins, biscuits, nuts/raisins, biscuits, nut/raisins, biscuits)

In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Stir in vanilla.

Pour over the biscuits. Tilt Bundt carefully so the caramel reaches all corners and goes down into the bottom of pan.

Bake at 350 degrees F 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.