3 cans (10 oz. each) of pre-packaged refrigerated buttermilk biscuit dough
1/2 tsp. cinnamon
1/3 c. sugar
1 1/2 sticks of butter
1 tsp. cinnamon
1 c. brown sugar, packed

Preheat oven to 350 degrees. Separate dough into individual biscuits, usually 10 to a can. Cut each biscuit into 4 parts and roll into little balls. Combine 1/2 teaspoon cinnamon and 1/3 cup sugar in a bowl. Roll each dough ball in cinnamon-sugar mixture. Layer balls in greased bundt pan.

In saucepan, combine butter, 1 teaspoon cinnamon and brown sugar. Bring to boil for 2 to 3 minutes until mixture becomes a syrup. Pour syrup over biscuit dough balls. Bake for 25 minutes. Cool for 10 minutes and turn out of pan.