Ingredients

2 (7.5 ounce) cans biscuits (I used Kroger Home-style)

3 medium sized apples, peeled and grated or shredded

1/4 cup white sugar

1 1/2 teaspoons cinnamon (I used Penzey's Cinnamon)

5 tablespoons butter or margarine

3/4 cup brown sugar

1 cup nuts (I used walnuts), divided

1 cup raisins, divided

Topping for Monkey Bread:

1 cup powdered sugar

3 or 4 tablespoons milk

1/2 teaspoon pure vanilla extract (I make my own vanilla, just contact me and I will tell you how).

Whisk together and pour over bread. 

Can add more milk if needed.

Directions

Step 1: Cut each biscuit in half and roll out each half as large as you can get it. 

Step 2: Add about a teaspoon of the apples and roll into a ball with your hands. 

Step 3: Combine white sugar and cinnamon in a bowl and roll each biscuit ball in the cinnamon mixture. 

Step 4: Generously spray a Bundt pan and add half the nuts in the bottom of the pan along with half the raisins. 

Step 5: Put half the cinnamon balls on top for the first layer.  Melt the brown sugar and butter and pour half over the first layer. 

Step 6: Add the remaining half cup of nuts and raisins, the rest of the cinnamon balls. Pour the rest of the brown sugar and butter over the second layer. 

Step 7: If you have any cinnamon and sugar mixture left spread it on top. 

Step 8: Bake in preheated 350 degree oven for 45 to 50 minutes checking for doneness as ovens vary.  Cool.