Adapted from cooks.com
3 packages of buttermilk biscuit tubes ( I used leftover dough from making croissants)
1 c. sugar (divided)
2 tsp cinnamon
1/2 c. butter
1/2 c. brown sugar
Take buttermilk biscuit dough and cut each into 4 pieces, roll them into golf ball size balls . Drop roll pieces into 1 cup sugar and 2 teaspoons cinnamon. Drop sugar-coated pieces into a well buttered Bundt pan (no need to smash the balls into the pan as you want them to pull apart after cooking).
Put 1/2 cup of the left-over sugar & cinnamon mixture plus brown sugar and 1/2 cup of butter into a small saucepan. Simmer until combined then remove from heat and drizzle over the roll pieces.
Bake at 400°F for 40-45 minutes.
Cool slightly, then turn out bunt pan onto serving platter.