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.
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.