3 (12 ounce) packages refrigerated biscuit dough (you can also use crescent rolls, make homemade biscuits or use frozen bread dough)
1 cup white sugar
4 teaspoons ground cinnamon
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
1/2 cup margarine
1 cup packed brown sugar
1 tablespoon vanilla
Preheat oven to 350 degrees. Grease one 9 or 10 inch bundt pan. Sprinkle bottom of the pan with the chopped nuts.
Mix white sugar and cinnamon in a bowl. Cut biscuits into quarters. Place 6 to 8 biscuit pieces in the sugar cinnamon mix and fully coat with the mixture. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar and vanilla over medium heat. Boil for 1 minute. Pour over the biscuits, this will coat all the biscuits and settle at the bottom of the pan, making the topping once it is flipped out of the pan.
Bake at 350 degrees F for 45 minutes. Let bread cool in pan for 5 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.