Dip each biscuit piece in cooled melted butter, then dip in sugar-cinnamon (or shake it on). Place in a greased Bundt pan or angel food or tube cake pan.

Combine ingredients for caramel and boil until bubbly. Let cool for 15 minutes. Pour over bread in pan.

Bake in preheated 375°F oven for about 40 minutes or until done.