Preheat your oven to 350°F (175°C) and grease a bundt pan or a deep oven-safe dish.
In a bowl, mix the granulated sugar and ground cinnamon.
Cut each biscuit into quarters. This will create bite-sized pieces for your Monkey Bread.
Roll each biscuit piece in the cinnamon-sugar mixture until fully coated.
Arrange the coated biscuit pieces in the greased bundt pan. If desired, sprinkle chopped nuts and raisins between the layers.
In a saucepan, melt the unsalted butter and brown sugar over low heat. Stir until the sugar is dissolved.
Pour the buttery brown sugar glaze evenly over the biscuit pieces in the pan.