Once you start eating Monkey Bread, it's really hard to stop! This pull-apart bread is soaked in cinnamon, sugar, and butter and couldn't be easier to make.

1 1/3 cups sugar (divided)

2 teaspoons cinnamon (divided)

4 (7.5 ounce) cans refrigerated biscuits ((see notes))

1/2 cup butter ((1 stick))

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

2 tablespoons water

1/2 teaspoon vanilla

Preheat oven to 350 degrees. Coat a Bundt pan generously with vegetable shortening or nonstick spray.
Whisk 2/3 cup sugar and 1 teaspoon cinnamon in a small bowl. Cut biscuit dough into quarters. Drop the dough pieces into the sugar and cinnamon mixture in batches, tossing to coat. Transfer to prepared pan.
In a small saucepan, combine remaining 2/3 cup sugar and 1 teaspoon cinnamon with butter and vanilla. Bring to a boil and pour evenly over the dough.
Bake 50 minutes to 1 hour. Cool about 10 minutes in the pan, turning out onto a serving plate while the bread is still warm. Loosen around the edges of the pan with a plastic knife if necessary to help dislodge the bread.
Meanwhile, whisk together powdered sugar, water, and vanilla until smooth (thin with an additional 1-2 tablespoons water to reach desired consistency). Drizzle over the bread and serve warm. 
To reheat the bread from room temperature, warm in a 350°F oven for 5 to 10 minutes.