Pick and Pluck Cake a/k/a Monkey Bread
3 tubes buttermilk biscuits (10 count/small size not large) - Pillsbury
1/2 cup granulated sugar
2 T. cinnamon
1/2 cup butter (1 stick)
1 cup brown sugar
1 cup chopped nuts (pecan/walnuts), optional
Using a scissors, cut each biscuit into quarters and roll into round balls. In a small bowl mix the sugar and cinnamon. Roll each ball in the cinnamon sugar and set aside.
Spray Bundt pan with cooking spray. Place 1/2 the sugar/cinnamon coated biscuits in the pan. Pour 1/2 the glaze over the top of the biscuits. Add the remaining biscuits and pour the rest of the glaze on the biscuits
Bake at 350° for 30 minutes. Cool in pan for 10 minutes. Invert pan onto serving plate. Serve warm and enjoy!
Cook butter and brown sugar in a pan on medium heat, stirring constantly. Boil for 1 minute. Remove from heat. Add nuts if you are using them.
Note: If you cook this too long it will get too thick and you will not be able to pour it out.