2 1/2 c. granulated sugar
4 tsp. ground cinnamon
4 cans (10 each) refrigerated biscuits
3/4 c. butter, melted

Heat oven to 375 degrees. Lightly great a 12 cup fluted tube pan. Mix sugar and cinnamon in a 1 gallon plastic bag. Working with 1 can of biscuits at a time, separate and cut each one into 4 equal pieces. Coat with butter; add to bag with sugar mixture. When entire can of biscuits is in bag, close bag and shake to coat. Gently press pieces into prepared pan. Repeat with remaining cans of biscuits. Bake 45 to 50 minutes until browned and pick inserted near center comes out clean. Remove from oven and immediately invert pan onto serving plate.