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

Heat oven to 375 degrees. Lightly grease a 12 cup fluted tube pan.

Mix sugar and cinnamon in a 1 gallon plastic bag.

Working with 1 can at a time, remove biscuits, separate and cut each one into 4 equal pieces. Coat with butter, add to bag with sugar mixture, close bag and shake to coat. Gently press pieces into prepared pan. Repeat with remaining cans of biscuits. Bake 45-50 minutes until browned. Remove from oven, immediately serve. Eat by picking off with fingers - warm.