Preheat oven to 350 degrees and grease a 12 cup Bundt pan.

1 1/2 c. granola (Kellogg's lowfat)
3/4 c. firmly packed brown sugar
1 1/2 tsp. cinnamon
1/2 c. golden raisins
2-3 (8 oz.) pkg. refrigerated buttermilk biscuit dough
1 stick butter, melted

Combine first 4 ingredients and mix well. Cut each biscuit in half. Dip in melted butter, then roll in cereal mixture, coating generously and pressing into dough. Layer in Bundt pan and sprinkle with remaining cereal mixture and drizzle with remaining butter. Bake 30 minute. Turn out immediately onto plate. Serve warm.