Easy Monkey Bread

Heat the oven to 350°F. Generously grease a 12-cup fluted tube pan with shortening or cooking spray. If using shortening, use a paper towel or pastry brush to evenly spread it around the pan.

In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon. Shake the bag up and down several times to mix well. 

Separate the 2 cans of dough into 16 biscuits. Place biscuits on cutting board and cut each biscuit into quarters. Working with 8 to 10 biscuit pieces at a time, shake in the bag to thoroughly coat.

Arrange the coated biscuit pieces in the prepared pan. If using, sprinkle walnuts and raisins among the biscuit pieces as you arrange them. Once the pan is full, evenly sprinkle any remaining cinnamon-sugar mixture over the top.

In 1-quart saucepan, melt butter pieces over low heat for 2 to 3 minutes or until completely liquid and no pieces remain. Remove from heat. Add brown sugar and whisk together until completely combined. Slowly pour the mixture evenly over the biscuit pieces.

Bake for 30 to 40 minutes, or until the bread is golden brown and no longer doughy in the center. To check for doneness, gently pull apart a piece near the center with a fork—if it separates easily, the bread is fully baked.

Loosen the edges of the bread from the pan with a metal spatula. Let it cool in the pan for 5 minutes. Then, place a serving plate upside down over the pan. Using oven mitts, carefully flip the plate and pan over, then remove the pan. If the bread doesn’t release, gently tap the pan to help it come loose. If any biscuit pieces or caramel are left behind in the pan, place them back on top of the bread. Pull apart and serve while warm.