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1
preheat that oven to 350.
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2
open up all three cans of biscuits and cut each biscuit into quarters.
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3
At this time you'll want to combine the 1 cup of regular sugar with 2-3 teaspoons of cinnamon. I use 3 teaspoons of cinnamon and this gives it a fairly strong cinnamon flavor. If you're not so hot on cinnamon, cut it back to 2 teaspoons. Dump these into a 1 gallon zip bag and shake to mix evenly.
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4
drop all of the biscuit quarters into the cinnamon-sugar mix. Go ahead...all of them. Yes, they're sticking together right now, but just trust me.
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5
Once all the biscuit quarters are in the bag, seal it and give it a vigorous shake. You might have some excess sugar left over and that's okay.
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6
Spread these nuggets out evenly in your bundt pan. I suppose you might want to grease this pan before doing this, but I'm pretty sure the gallon of butter we are about to add will keep it safe. Un-greased always works for me.
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7
melt those two sticks of butter together with 1/2cup of brown sugar. This can be light or dark brown sugar.
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8
Stir together over a medium-high heat until the two become one.
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9
Once the brown sugar butter has become one color, you can pour it over the biscuits.At first...it's going to look like too much. It's okay though.
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10
Bake this @ 350 degrees for about 30-40 minutes until the crust is a deep brown on top.
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11
If you have the willpower, allow this to cool for about 15-30 minutes before turning it over onto a plate. If it doesn't slide right down onto the plate, give it a few love-taps until it plops. It'll hold.
