Preheat oven to 350 degrees

• In a zip-loc bag add granulated sugar and cinnamon, zip and shake to combine.
• Pop open tubes of biscuits. Cut each biscuit into 4 pieces. Put biscuit pieces in bag with sugar. Do not put all the pieces in at once add them gradually shake, then add more, and continue until all the pieces are coated with cinnamon sugar. Dump cinnamon coated biscuit pieces into the bundt pan.
• In a 3 quart sauce pan add butter. Melt butter and add brown sugar. Stir combine until you have smooth caramel sauce. Whisk in vanilla. Remove from heat.
• Pour caramel sauce over biscuit pieces in bundt pan.
• Place pan in preheated oven and bake for 30 minutes. Let monkey bread rest for 10 minutes before inverting onto a platter.
• Take a plater that is 4-6 inches in diameter bigger than your bundt pan. I like to use a round pizza pan for this. Place pan top side down over bundt pan and flip over so that bundt pan is not upside down, carefully lift bundt pan off to reveal your monkey bread.
• Pull pieces out one by one, or you could slice if you rather.