Monkey bread

Set the oven to 350.

Open the cans of biscuits and cut each biscuit into quarters; cutting them in a stack saves time.

Put the pieces in a big bowl or resealable bag, add the sugar and cinnamon and toss or shake until every piece is coated; pull apart any lumps.

Grease a 10-inch bundt pan with butter or baking spray and drop in the pieces in an even layer without big gaps, sprinkling in the leftover cinnamon sugar as you go.

In a small saucepan over medium heat, stir the unsalted butter and light brown sugar until the butter is melted and the mixture comes to a boil; take off the heat.

Pour the caramel over the biscuit pieces.

Bake at 350 for 40 to 45 minutes, until the top is deep golden brown.

Cool in the pan on a wire rack about 10 minutes, then invert onto a serving plate.