1/2 cup sugar

1 tsp cinnamon

2 cans (about 1# each) refrigerated biscuits* (I like Grand, flaky buttermilk biscuits)

1/2 cup walnuts, chopped (optional)

1 cup brown sugar, packed

3/4 cup butter or margarine, melted

*Some people use a loaf of frozen bread dough or frozen dinner rolls,  If you use the frozen bread dough, it needs to thaw and rise to double its size before dividing.

Divide bread dough into small "rolls" of  roughly equal size;  you need to divide into small pieces--frozen dinner rolls would be divided in half, and the frozen bread loaf dough needs to be divided into at least 16-18 small "rolls"

Heat oven to 350 degrees.   Best to use a fluted pan or a bundt pan, greased. 

In a bag (like a quart-sized "ziplock" bag--but may use paper bag or bread bag, anything handy and clean), mix cinnamon and sugar.   Put the bread dough rolls (balls) in the bag and shake to coat with the cinnamon and sugar.

Place in pan, touching each other.  After all coated dough is in pan, add walnuts by arranging as you feel appropriate.  (If you make this from the frozen bread dough or frozen dinner rolls, let rise again until double in size at this point.)

In a small bowl, mix the butter and brown sugar.  Pour this over the top of the bread dough.

Bake about 30 minutes or until no longer doughy in the middle, should be golden brown.  Let cool about ten minutes. Turn over, upside down, to let bread slide out of pan.  Pull apart to serve warm or cold, with or without butter.