(Dough) ½ cup granulated sugar 1 teaspoon cinnamon 32 oz (2 cans) refrigerated biscuit dough, like Pillsbury ½ cup chopped walnuts, if desired ½ cup raisins, if desired
(Pre-Bake Topping) 1 cup firmly packed brown sugar ¾ cup butter or margarine, melted 1 teaspoon cinnamon 1 teaspoon vanilla extract
(Post-Bake Frosting) 1 cup powdered sugar 3 Tablespoons milk 1 teaspoon vanilla
Heat oven to 350°F. Generously grease a bundt pan with butter or cooking spray. In a large plastic bag, mix sugar and cinnamon.
Separate dough into 16 biscuits; cut each into quarters. Shake in the bag to coat. Arrange in the pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining cinnamon-sugar over biscuits.
In a small bowl, mix brown sugar, butter, cinnamon, and vanilla; pour over biscuit pieces.
Bake 30 to 40 minutes or until golden brown and no longer doughy in the center. Loosen edges of pan with a spatula. Cool in pan 5 minutes. Turn upside down onto serving plate.
Mix powdered sugar, milk, and vanilla and pour over the baked bread. Pull apart to serve. Serve warm.