Preheat your oven to 350°F (175°C) and grease a bundt pan or a round cake pan with non-stick cooking spray or butter.

1. Open the cans of biscuit dough and cut each biscuit into quarters, yielding about 32 pieces of dough.
2. In a large bowl, combine the granulated sugar and cinnamon. Roll each piece of dough in the cinnamon sugar mixture, ensuring it’s evenly coated. Place the coated dough pieces in the prepared pan, stacking them on top of each other.
3. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and vanilla extract (if using). Simmer for 1-2 minutes until the mixture thickens slightly.
4. Pour the butter and brown sugar syrup evenly over the dough in the bundt pan.
5. Bake for 30-40 minutes, or until golden brown and cooked through. Check by inserting a toothpick—if it comes out clean, the bread is ready.
6. Let the Monkey Bread cool in the pan for 5-10 minutes before inverting it onto a plate. Serve warm and enjoy!