Preheat your oven to 350 degrees Fahrenheit. Generously grease a 10 to 12 cup Bundt pan with butter or non-stick spray. If you are adding nuts, sprinkle them into the bottom of the pan now.

In a large gallon-sized plastic bag, combine the granulated sugar and cinnamon. Shake it until the mixture looks like fine, dark sand.

Open your biscuit cans and cut each biscuit into quarters. Drop the pieces into the sugar bag in batches, shaking gently until each piece is fully cloaked in cinnamon sugar.

Arrange the coated biscuit pieces evenly in the prepared Bundt pan.

In a small saucepan or microwave-safe bowl, whisk together the melted butter and brown sugar. Stir until it is smooth and smells like a toasted praline. Pour this liquid gold over the biscuits in the pan, ensuring it seeps into every crevice.

Bake for 30 to 35 minutes. You are looking for a deep, golden brown color, like late summer sun hitting the Oregon pines. The center should no longer feel doughy when pressed lightly.

Let the bread cool in the pan for exactly 5 to 10 minutes. Invert the pan onto a large serving plate and lift slowly, revealing the gooey monkey bread masterpiece.