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Preheat the oven to 350°F.
Open up all 3 cans of biscuits and cut each biscuit into quarters.
Combine the white sugar with 2 to 3 teaspoons of cinnamon. Dump these into a 1 gallon zip-top bag and shake to combine.
Drop all of the biscuit quarters into the cinnamon-sugar mixture. Seal the bag and give it a vigorous shake. Spread these nuggets out evenly in the Bundt pan.
Melt the butter together with ½ cup of brown sugar in a saucepan over medium-high heat. Cook until the two become one color, then pour it over the biscuits.
Bake for about 35 to 40 minutes until the crust is a deep dark brown on top. Allow to cool for about 15 to 30 minutes before turning it over onto a plate.