Preheat the oven to 350 degrees Fahrenheit.

Grease a standard 10-inch bundt pan thoroughly with nonstick spray or softened butter, making sure to coat the center tube and all crevices.

Open all three cans of biscuits and separate them.

Cut each biscuit into four equal pieces using a sharp knife or kitchen scissors.

Place the granulated sugar and ground cinnamon into a large mixing bowl.

Add the biscuit pieces to the bowl and toss gently until every piece is evenly coated in the cinnamon sugar mixture.

Scatter the coated biscuit pieces evenly inside the prepared bundt pan, distributing them around the pan and over the center tube.

In a small saucepan, melt the butter over medium heat.

Once the butter is melted, add the brown sugar to the saucepan.

Stir continuously until the mixture is fully combined and smooth, then remove from heat.

Slowly pour the warm butter and brown sugar mixture evenly over the biscuit pieces in the bundt pan, making sure the sauce flows between the gaps.

Place the bundt pan on the center rack of the oven.

Bake for 35 minutes or until the top is deep golden brown and the center looks set.

Remove the pan from the oven and let it rest for 5 minutes.

Place a large plate over the bundt pan and carefully invert the monkey bread onto the plate.

Lift the pan slowly to release the monkey bread and allow the extra sauce to drip over the top.

Serve warm.