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Combine the sugar and cinnamon in a ziplock bag or pie plate.
Separate the biscuits and quarter them. The tuck the corners in and gently roll into balls.
Roll the dough balls in the cinnamon sugar mixture until evenly coated.
Place the dough balls in a buttered or greased Bundt pan and place in the refrigerator while preparing the sauce.
Melt the butter into the pan of reduced cider and stir well.
Mix in the brown sugar, heavy cream, vanilla extract, leftover cinnamon sugar mixture from the dough balls, and apple pie spice or cinnamon until fully combined.
Remove the Bundt pan from the refrigerator and pour the mixture over the prepared biscuit dough.
Bake at 350 F for about 40 minutes. Let cool for a few minutes, then invert onto a large plate.