4 (10 count) cans refrigerator biscuits
2 tbsp. cinnamon
1/4 c. melted butter
1 1/2 c. sugar
1 c. chopped nuts
3 tbsp. water

Preheat oven to 350 degrees. Grease bundt pan. Cut each biscuit into 4 pieces. Combine sugar and cinnamon in plastic bag. Add biscuit pieces several at a time; shake bag until biscuits are coated with cinnamon/sugar. Alternate layers of biscuits and nuts in prepared bundt pan.

Combine remaining cinnamon/sugar, butter and water in saucepan over medium heat. Bring to a boil, stirring constantly. Pour over biscuits in bundt pan. Bake for 30 minutes. Place serving plate on top of pan. Turn plate over carefully. Remove pan. Serve Monkey Bread hot or cold. Yields: 20 servings.