Monkey Bread

I got this recipe off of http://www.allrecipes.com/ the original recipe was pretty good but I made a couple changes to make it even better. I added the frosting which I think makes it so yummy and nice and fattening.

15 Servings

INGREDIENTS
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
2/3 cup margarine
1 1/4 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters using a pizza cutter. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. 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 over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

FROSTING
4 oz. Cream Cheese (softened)
1/2 C Margarine (softened)
1 3/4 C Powdered Sugar
1 Tsp. Vanilla
1/8 Tsp. Lemon Flavor

DIRCTIONS:
Blend Cream Cheese and Margarine on low for 6 min. with a flat beater or paddle. Switch to the Stainless Steel Whip and whip the cream cheese and margarine for 10 min on “medium fast” whipping speed. Add 1 C. powdered sugar mix for 1 minute then add the rest and mix another minute. Add Vanilla and Lemon Flavors and mix for a minute. Drizzle on top of the Monkey Bread and serve.