Preheat your oven to 350°F. Grease a 10- or 12-cup bundt pan thoroughly with nonstick spray or softened butter—this is key to that perfect release later.

In a medium bowl, whisk together granulated sugar, ground cinnamon, salt, and brown sugar until evenly combined. This blend becomes the gooey, sticky coating.

Using kitchen shears or a sharp knife, cut each biscuit into quarters. Drop the pieces into the sugar bowl in batches, tossing them gently so each nugget is fully coated.

Arrange coated dough pieces in the prepared bundt pan, gently packing them to fill the crevices—this layering helps the bits stick together for that classic pull-apart effect.

Pour the melted butter evenly over the dough in a slow, steady stream, making sure it seeps into every nook and cranny. Some butter will pool at the bottom; that’s exactly what you want for a caramel-like base.

Place the pan on the middle rack and bake for 25–30 minutes, or until the top is deep golden brown and the aroma of cinnamon sugar fills your kitchen. A toothpick inserted into the center should come out clean of raw dough.

Let the bundt pan rest on a wire rack for 10 minutes—this short wait allows the sugars to set slightly. Then, carefully invert the pan onto a serving platter. The bread should slide right out; if it clings, give the pan a gentle shimmy.

Pull apart the sticky pieces with your fingers (in true monkey-bread style) or cut wedges with a knife. Either way, get napkins handy—this is deliciously messy!