This is just like the wonderful warm loaf of Monkey Bread that we all have come to love so much. It's just in individual muffin-size servings, which is great for large gatherings because it's easier to handle. And it's adaptable; you can omit, double, or change ingredients to suit your taste preferences. I made several batches for my daughter's high school equestrian team, some with and some without walnuts, and everyone really loved them. Try it, I think you'll like it.
Preheat oven to 350°F. Grease 24 paper cups of muffin pan or line with paper cupcake liners; set aside.
Mix white sugar and cinnamon together in a large (gallon-size) plastic zip-lock bag.
Separate biscuits. Cut each biscuit into four pieces. Add biscuit pieces to the zip-lock bag, and shake well until all biscuit pieces are well coated with the cinnamon/sugar mixture.
Press biscuit pieces into muffin cups, until about 2/3 full. (For each muffin, I used 5-6 dough pieces in two layers, and then pressed them down so cupcake liners were about 2/3 filled.) Top each muffin with about a teaspoon of chopped nuts, if using.
Heat brown sugar and butter in a saucepan over medium heat just until butter is melted, about 3 to 5 minutes, stirring frequently. Spoon butter mixture over each muffin.
Bake in preheated oven just until dough is cooked through but still soft, about 15 minutes.
Remove muffins to rack to cool, or serve warm if desired.
OPTIONAL GLAZE - You can drizzle a simple sugar glaze over the tops if you like. To make a sugar glaze, mix about 3 tablespoons of powdered sugar with a little milk (just enough for proper consistency) and a drop or two of vanilla extract, and mix until smooth.