Preheat oven to 350°F. Grease a 10-cup Bundt pan with butter or oil. Set aside.
In a medium bowl, mix the granulated sugar and cinnamon together. Set aside.
½ cup granulated sugar, 1 teaspoon ground cinnamon
Open the cans of biscuits and transfer the biscuits to a cutting board. Cut each biscuit into quarters. Roll each quarter into a ball.
32.6 ounces Pillsbury Grands!™ Southern Homestyle Buttermilk Biscuits
Coat each ball in the cinnamon sugar mixture and place into the prepared pan. Sprinkle any remaining cinnamon sugar over the biscuit balls.
Melt the butter in a saucepan set over medium heat. Stir in the brown sugar. Cook until well combined, about 1-2 minutes. Turn off the heat, stir in the vanilla, and pour the mixture over the biscuits.
¾ cup unsalted butter, ¾ cup brown sugar, 1 teaspoon pure vanilla extract
Bake for 30-40 minutes or until the top is golden brown and the biscuits are no longer doughy.
While the monkey bread bakes, make the icing. Add the powdered sugar, milk, and vanilla to a small bowl. Whisk until smooth. Set aside.
1 cup powdered sugar, 2 tablespoons milk, ½ teaspoon pure vanilla extract
Let the monkey bread cool for 5-10 minutes and invert onto a serving platter.
Drizzle the icing over the monkey bread and serve warm.