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Heat oven to 350°F. Grease 12 nonstick regular muffin cups (2 ¾ x 1 ¼-inch) with shortening or spray with cooking spray. Mix granulated sugar and cinnamon in 1-gallon resealable food-storage plastic bag.
Separate dough into 10 biscuits; cut each in 6 pieces. Shake pieces in bag to coat. Place 5 pieces in each muffin cup; press pieces into cup. Discard any remaining sugar mixture.
In 1-quart saucepan, heat butter and brown sugar over medium heat, stirring frequently, until butter is melted and mixture is smooth. Spoon 1 ½ teaspoons mixture over biscuit pieces in each cup.
Bake 14 to 16 minutes or until golden brown and bubbly around edges. Cool 1 minute. Place cookie sheet upside down onto pan; turn cookie sheet and pan over; remove pan. Serve warm.