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Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored saucepan over medium heat. Add the butter and reserve the wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter. Using a light-colored pan will help you see the color change as the butter browns.*
Add the brown sugar to the pan.
Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will form a caramel.
Take the pan off the heat and add the cream. Whisk until it has completely incorporated into the caramel.
Whisk in the vanilla and the cinnamon.
Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits.
Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan.*
Top the Monkey Bread with any remaining caramel.
Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.
Allow the loaf to cool before inverting it onto a serving dish.