Preheat the oven to 350°F (175°C). Grease a 9- or 10-inch Bundt pan or tube pan thoroughly.

In a large resealable plastic bag, combine the white sugar and ground cinnamon.

Cut each biscuit into quarters.

Add 6–8 biscuit pieces at a time into the cinnamon-sugar mixture and shake until fully coated.

Arrange the coated biscuit pieces evenly in the prepared pan. If using walnuts and raisins, sprinkle them between the layers as you build the monkey bread.

In a small saucepan over medium heat, melt the butter and brown sugar together. Bring to a gentle boil and cook for 1 minute while stirring.

Pour the warm brown sugar mixture evenly over the biscuit layers.

Bake the Best Monkey Bread for 35 minutes or until golden brown and cooked through.

Allow the bread to cool in the pan for 10 minutes before carefully inverting it onto a serving plate.

Serve warm and enjoy the soft pull-apart texture.