1/2 cup granulated sugar
1 teaspoon cinnamon
3-4 cans refrigerated buttermilk biscuits
1 cup firmly packed brown sugar or white sugar
1 tsp cinnamon
3/4 cup butter or margarine, melted


Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In bowl, mix granulated sugar and cinnamon.
Separate dough into biscuits; cut each into quarters. Roll in sugar/cinnamon to coat. Toss in pan.
In small bowl, mix brown sugar and butter; pour over biscuit pieces
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.