Unwrap biscuits from can and cut each individual biscuit into 4 pieces

In a medium bowl, combine 1/2 cup raw sugar and 1/2 cup brown sugar and cinnamon

Using the palm of your hand, flatten out each section of cut up biscuit and dab a thumbnail-size amount of peanut butter into the center of it

Fold the dough over to cover the peanut butter, then roll the dough into a ball

Toss the ball in the sugar mixture to coat (repeat this until all biscuit dough is used up)

Preheat oven to 350 F

Spray a bundt cake pan with nonstick cooking spray

Place the sugar-coated dough balls in the cake pan

In a medium sized sauce pan, bring butter and 1 cup packed brown sugar to a low boil and stir until lightly thickened

Pour the butter mixture over the dough

Bake for 40 minutes - the sough my look slightly soft when you pull it out, but that's normal

Allow to cool for 10 minutes or so

Flip bundt cake pan over onto a large plate and lightly tap the sides so that the monkey bread will come loose

Pour roughly 1/2 of the Welch’s Chia Strawberry Fruit Spread into a bowl and microwave for 15-20 seconds

Drizzle jelly on top of bread

Serve with a tall glass of milk and enjoy!