Preheat Oven to 350°

Grease Bundt Pan with shortening or non-stick spray.

Put half of the chopped nuts (if using) into the bottom of the Bundt Pan.

Combine ¾ cup Sugar and 1 tsp Cinnamon in a large zip top bag.

Working in batches, put biscuit quarters in zip top bag and shake in the sugar/cinnamon mixture to coat.

Place 1 can of the coated biscuits into the pan on top of the nuts.

Put remaining chopped nuts on top of the first layer of biscuits

Place the remaining two cans of sugar/cinnamon coated biscuits in the pan.

Combine butter, sugar, and cinnamon in a small sauce pan.

Heat over medium heat until the butter is hot and melted and the sugar is dissolved.

Pour the heated butter/sugar mixture over the biscuits.

Bake in the oven for 40-45 minutes until the biscuits are cooked through. You may want to put the pan on a baking sheet in case it bubbles over a little.

Remove from oven.

Leave in pan for 10 minutes.

Invert the warm Monkey Bread onto a plate large enough to hold the bread.

Serve Warm or at room temperature.