Preheat the oven to 350°F. Open up all 3 cans of biscuits and cut each biscuit into quarters.

Combine the white sugar with 2 to 3 teaspoons of cinnamon in a zip-top bag and shake to combine.

Drop all of the biscuit quarters into the cinnamon-sugar mixture, seal the bag, and give it a vigorous shake to coat the biscuits.

Spread the coated biscuit pieces evenly in the Bundt pan.

Melt the butter with ½ cup of brown sugar in a saucepan over medium-high heat until combined.

Pour the butter-brown sugar mixture over the biscuits and bake for about 35 to 40 minutes until the top is a deep dark brown.

Allow to cool for about 15 to 30 minutes before turning it over onto a plate.