Preheat the oven to 350 degrees. Spray a 9 ½ to 10 inch bundt pan with nonstick spray.
In a medium saucepan over medium heat, add in the butter and brown sugar. Let the butter melt while stirring occasionally.
Once the butter is melted, pour the topping into the prepared bundt pan.
In a small bowl, add the granulated sugar and 2 teaspoons of cinnamon. Stir until combined. Add the additional 1 to 2 teaspoons of cinnamon after the biscuits begin to get much lighter in color when they’re being coated.
Unwrap the tubes of biscuits. Slice each biscuit into quarters. Roll the pieces of biscuits into the cinnamon sugar until they are completely covered.
Place the pieces in the bundt pan on top of the brown sugar mixture, spreading them out evenly. Continue to roll all the pieces into the cinnamon sugar and layer them in the bundt pan.
Place the bundt pan in the preheated oven for 40 to 45 minutes or until done.
Once the monkey bread is baked, let it cool for 5 minutes.
Once cooled, place the serving plate inverted on the bundt pan. Using over mitts and preferably over a sink just in case of any spillage, flip the bundt pan upside down so the bread is sitting on the serving plate. Slowly pull the pan off the bread. The brown sugar mixture will pour down the sides of the monkey bread.
Serve warm or at room temperature. The monkey bread is absolutely delicious while it's still warm and the brown sugar mixture is gooey.
To check to make sure the monkey bread is baked through, gently pull on the biscuits close to the center of the bundt pan. If it looks doughy underneath it, bake it longer. If it looks baked all the way through, the monkey bread is done.