Preheat the oven to 350°F.

Separate the biscuit dough rounds, cut each biscuit into quarters, and place the pieces in a large zip-top bag or bowl with a lid. Add the sugar and cinnamon, seal, and shake until the biscuit pieces are evenly coated (you can do this in batches if needed).

Lightly grease a 10-inch Bundt pan (12- to 16-cup capacity) with butter or baking spray, and place the coated biscuit pieces in the pan.

In a small saucepan, combine the butter and brown sugar. Cook over medium heat, stirring occasionally, until the mixture starts to boil and the butter is completely melted, 3 to 5 minutes. Pour the hot sugar mixture over the biscuit pieces in the pan. Place the pan on a baking sheet or large piece of foil to catch any drips.

Bake for 45 minutes or until the biscuits have puffed up to the top of the pan or just above it and the top is deep golden brown. (You can also test the internal temperature if you are uncertain; it should be somewhere between 190-200°F.) Place the pan on a wire rack and let cool for 10 minutes. After cooling, place a large serving plate on top of the pan and carefully flip the pan over to invert the bread onto the plate. Remove the pan and let the bread cool for a few more minutes before serving warm.