4 cans refrigerator biscuits (about 40)
1 1/2 tablespoons cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar, packed
1/2 cup pecans, raisins and/or coconut, if desired

Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.

Add biscuit pieces, several at a time; shake to coat well.

Place pieces in a buttered tube or Bundt pan until all are used.

Sprinkle layers with nuts, raisins or coconut.

Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits.

Bake at 350°F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.

Submitted by: Belle