Preheat the oven to 350F. Grease a 10-inch cast iron skillet with butter.

Open the biscuit cans and cut each biscuit into quarters.

Using a large zip-top bag or mixing bowl, combine the white sugar and cinnamon.

Add the biscuit pieces and toss until evenly coated.

Arrange the coated biscuit pieces evenly in the prepared cast iron skillet.

Melt the butter and stir in the brown sugar until smooth. Stir in vanilla extract.

Pour the butter mixture evenly over the biscuit pieces.

Bake for 40 to 45 minutes or until the top is golden brown and the center is cooked through. If the top starts to brown too much before the center is cooked you can tent the top of the skillet with aluminum foil to prevent browning.

Allow the monkey bread to cool for about 5 minutes before serving.