Ingredients:

• 30 ounces refrigerated biscuit dough (non-flaky)
• 1 cup granulated sugar
• 2 tablespoons cinnamon
• 1 cup light brown sugar, packed
• ½ cup butter, melted

Instructions:

1. Preheat the oven to 325°F (160°C). Spray a bundt pan generously with non-stick spray to ensure the Monkey Bread releases easily after baking.
2. Cut the cookies into quarters. In a large zip-top bag, mix cinnamon and sugar. Add half of the cookie pieces, seal the bag, and shake until they are evenly coated. Arrange the coated pieces in the prepared bundt pan. Repeat with the remaining cookie pieces, layering them in the pan.
3. In a small bowl, mix melted butter and brown sugar until smooth and well combined. Pour the mixture evenly over the cookie pieces, making sure each piece is covered for maximum sweetness.
4. Bake for 30 to 40 minutes, or until the tops are golden brown and the centers are fully cooked. If the top begins to brown too quickly, tent the pan with aluminum foil to prevent over-browning.
5. Let the Monkey Bread cool in the pan for about 10 minutes to set, then carefully invert it onto a serving dish. Serve warm and enjoy the gooey, cinnamon-sugar goodness!