How Can You Turn an Ordinary Biscuit into an Extraordinary Treat?

Hi Blog readers (or Bleaders..as my son Ben would say). After several weeks of serious and heartfelt posts, I thought it was time for some lighter fare. However, these delicious treats are not light (in the nutritional sense), but they are delicious!
Growing up, I always looked forward to the Oneg Shabbat after services where all were free to peruse a wide assortment of treats. I really had eyes for only one back then, the gooey pull-apart coffee cake still warm from the oven. I would happily bypass all other cookies and cakes in order to be the first in line for the cinnamony perfection of "Pull Apart Cake."
 Fast forward 30+ years, and I finally decided to try and recreate it. After many google searches, I surmised that what we had called "Pull-Apart Cake" was also called "Monkey Bread."
My dear friend, and keeper of all secrets culinary, Berne Black, has since informed me that there is a slight difference between the two. However, for our purposes today, we will ignore the slight variations. After some (almost tragic) trial and error--(suffice it to say I over-stuffed the pan and had a butter-sugar oven fire)--I think I have finally come up with the perfect proportions and instructions.

Monkey Bread begins with the oh-so-humble canned biscuit.

If a canned biscuit can be transformed into the extreme perfection of monkey bread, then certainly there is hope for all of us to become whatever we dream of being :)

Ingredients:
2 cans of Homestyle Buttermilk Biscuits
Butter/Flour Baking Spray
2 sticks of unsalted butter--melted
1 cup of granulated sugar
1/4 cup cinnamon
1/2 cup brown sugar

Directions:
Pre-heat oven to 350 degrees
Spray bundt pan with baking spray
Cut each biscuit into fourths and roll into balls (you should end up with 64 balls)
Reserve about 1/4 of melted butter and mix with brown sugar and set aside.
Combine granulated sugar and cinnamon in bowl
Dip biscuit balls into melted butter and then roll in sugar-cinnamon mixture
Start stacking the balls in the bundt pan forming layers.
Don't worry that the layers look like they don't take up enough of the pan: they
will expand a lot when baked.
Bake for 15 minutes and remove from oven. 
Pour brown sugar-butter mixture over dough and put back into oven for
another 25-30 minutes.
Best served warm!

Happy Eating!!!!