1/3 c. brown sugar, firmly packed
3 tbsp. butter
1 tbsp. water
1 tsp. cinnamon
1 (10 oz.) pkg. refrigerator biscuits, separated
1/4 c. raisins (optional)

Combine brown sugar, butter, water and cinnamon in 4 cup micro-proof ring mold (bundt cake pan). Place in oven. Cook on high 1 minute. Remove from oven. Cut each biscuit in quarters. Place in brown sugar mixture. Stir carefully to coat each piece. Push biscuits toward outside of mold. Place in oven. Cook on bake for 5 minutes. Invert on plate. Serve.