Monkey Bread

3-4 packages of buttermilk biscuit tubes
1 cup sugar
2 teaspoons cinnamon
1 cup butter
1/2 cup brown sugar
(optional) 1 cup chopped pecans (sprinkle throughout the biscuit layers)
Mix sugar and cinnamon together.
Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces (4 rolls if using a 9x13 pan). Drop pieces into the cinnamon sugar. Toss until coated. Drop sugar-coated pieces into a well buttered Bundt pan - don't squish roll pieces when placing them in the Bundt pan.   (I use a 9x13 pan – works just as well)
Put 1/2 cup of the left-over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into a small saucepan.
Bring this mixture to a boil, stirring frequently.
When sugar is semi-dissolved, remove from heat.
Carefully drizzle over the roll pieces.
Bake at 350°F for 30 minutes.
Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.