1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated biscuits 1/2 cup butter, melted 1/2 cup packed brown sugar 1/3 cup vanilla cake mix (dry) 2 tablespoons ground cinnamon Rainbow candy sprinkles, as desired Icing 1/4 cup butter 1/3 cup milk 1/2 cup vanilla cake mix (dry) 1/3 cup granulated sugar

Heat oven to 375°F. Spray 4 (4-oz) soufflé dishes with cooking spray.
2 Separate dough into 8 biscuits. Cut each biscuit into 4 pieces. Roll into balls. Place melted butter in small bowl. In another small bowl, mix brown sugar, 1/3 cup cake mix, the cinnamon and sprinkles. Dip each ball of dough into melted butter, then roll in sugar mixture. Place 8 balls in each soufflé dish.
3 Bake about 20 minutes or until puffed up and browning on edges.
4 Meanwhile, in 2-quart saucepan, melt 1/4 cup butter over medium heat. Add milk, 1/2 cup cake mix and the granulated sugar. Mix with whisk to form thick glaze. Remove from heat. Cool 5 minutes. Spread on each monkey bread. Top with sprinkles.

If glaze is too thick, add a few drops of milk to desired consistency.

Make the monkey bread the night before, and reheat in the morning. Then glaze and finish with sprinkles.