Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Generously grease a 9- or 10-inch tube or Bundt pan.

2. Mix Cinnamon Sugar

1. Combine white sugar and ground cinnamon in a large resealable plastic bag.
2. Shake the bag to mix evenly.

3. Coat Biscuit Dough

1. Cut each biscuit into quarters.
2. Add a handful of biscuit pieces to the bag, seal, and shake to coat with cinnamon sugar.
3. Repeat until all biscuit pieces are coated.

4. Assemble Layers

1. Arrange half of the coated biscuit pieces in the prepared pan.
2. Sprinkle half of the walnuts and raisins (if using) over the first layer.
3. Add the remaining biscuit pieces and top with the rest of the nuts and raisins.

5. Make the Caramel Sauce

1. Melt butter in a small saucepan over medium heat.
2. Stir in brown sugar and cook until fully dissolved and bubbling, about 1 minute.
3. Pour the caramel sauce evenly over the biscuit layers in the pan.

6. Bake

1. Bake for 35 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
2. Let the bread cool in the pan for 10 minutes before inverting onto a serving plate.

7. Serve

• Pull apart the bread and enjoy warm, gooey bites of cinnamon goodness.