Preheat your oven to 350 degrees F.
Mix together 1 cup of granulated sugar and 2 teaspoons of cinnamon in a large ziplock bag or bowl.
Add the quartered biscuits to the sugar mixture, making sure to coat them well. If they stick together, separate the dough pieces.
In a saucepan over medium-high heat, melt the butter, brown sugar, and heavy cream to create a delicious caramel sauce. Stir until well combined and simmering. Add the pecans to the sauce.
Take 1/3 of the caramel sauce and spread it at the bottom of a bundt pan.
Arrange half of the coated biscuits in the pan, then repeat the layers, finishing with the remaining caramel sauce on top.
Bake for 40-45 minutes. If the top is browning too quickly, cover it lightly with tin foil. Pro tip: Place a baking sheet under the bundt pan to catch any potential caramel overflow.
Allow the monkey bread to cool for 10-15 minutes, then invert it onto a plate.