Prepare the Dough:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a bundt pan with butter or cooking spray, ensuring that the pan is well-coated to prevent the bread from sticking.
2. Cut the Biscuit Dough: Open the cans of refrigerated biscuit dough and separate each biscuit. Cut each biscuit into 4 smaller pieces to create bite-sized chunks that will bake evenly.
3. Coat the Dough: In a large bowl, mix the granulated sugar and ground cinnamon. Toss the cut pieces of biscuit dough in the cinnamon-sugar mixture until each piece is coated evenly.
4. Arrange in the Bundt Pan: Layer the coated dough pieces into the prepared bundt pan, spreading them out evenly. You can stack the pieces in a circular pattern to fill the pan.

Make the Glaze:

5. Prepare the Glaze: In a separate bowl, combine the brown sugar, melted butter, and honey (or maple syrup). Stir the ingredients together until they are fully combined and smooth.
6. Pour the Glaze: Pour the glaze mixture evenly over the layered dough in the bundt pan. Make sure that the glaze soaks into the dough for a rich, caramelized flavor once baked.

Bake the Monkey Bread:

7. Bake the Bread: Place the bundt pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the bread is fully cooked through. The dough should be soft on the inside, with a slightly crispy, caramelized outer layer.
8. Cool for a Few Minutes: Once the monkey bread is done baking, remove the bundt pan from the oven and allow it to cool for about 10 minutes. This helps the bread set and makes it easier to remove from the pan.

Serve and Enjoy:

9. Invert the Pan: Carefully invert the bundt pan onto a serving plate or tray. Gently lift the pan off the monkey bread. The bread should come out in one big, glorious pull-apart piece!
10. Serve: Pull apart the monkey bread into pieces and serve while it’s warm. This dish is best enjoyed fresh out of the oven, but it can also be reheated if needed.