Snickerdoodle Monkey Bread

From Pillsbury's website --I made my favorite lover of snickerdoodles my son Dan this treat over the holidays - it was a big hit and as you can see someone had sampled before I even got to take the picture. I made it in a tree pan instead of bundt.

1 1/2

cups sugar

1

tablespoon ground cinnamon

2

cans (16.3 oz each) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits each)

1/2

cup butter, melted

1

cup vanilla creamy ready-to-spread frosting

• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 1

  Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
• 2

  In small bowl, mix sugar and cinnamon until well mixed. Reserve 2 teaspoons mixture for step 4.
• 3

  Separate dough into 16 biscuits; cut each into quarters. Dip each into melted butter; roll in sugar mixture. Place in pan. Sprinkle with remaining sugar mixture.
• 4

  Bake 34 to 38 minutes or until golden brown and no longer doughy in center. Cool 2 minutes. Loosen edges. Turn upside down onto serving plate. Cool 15 minutes. Frost with vanilla frosting. Sprinkle with reserved 2 teaspoons sugar mixture. Serve warm.