Heat oven to 350°F. Generously grease 4 mini bundt pans 4” wide with butter.

In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.

Separate dough into 8 biscuits; cut each into biscuit into 10 triangular pieces.

Place the biscuits into the cinnamon sugar bag and shake the bag to coat. You may have to separate a few that stick together.

Arrange the biscuits in the pan, making two layers. Sprinkle any remaining sugar over biscuits, optional.

In a small pot, combine the brown sugar and butter and cook until the sugar has dissolved. Pour 3 tablespoon of the sugar and butter mixture to each pan.

Bake 20 to 25 minutes or until golden brown and no longer doughy in center.

Loosen edges of pan with metal spatula. Cool in pan 5 minutes.

Turn upside down onto parchment paper lined baking pan; replacing any biscuit pieces and caramel from pan.

While the monkey bread is cooling, make the glaze by combining powdered sugar. Measurements are roughly 1 cup powdered sugar to about 2 teaspoon liquid of choice and ½ vanilla bean, optional.

Then hide the baby in the monkey bread and spoon the glaze over the top of the monkey bread.

Working quickly, sprinkle the gold, green and purple sugar or glitter on top.

To serve, pull apart to enjoy.