Pull-Apart Cinnamon Caramel Bread

1. Cut biscuits in quarters with a scissors and set aside. Mix white sugar and cinnamon together in a large Ziploc bag.
2. In a small sauté pan, melt butter over medium heat. Add brown sugar, water, and salt when butter has melted. Stir over medium heat till it just begins to bubble and becomes a caramel sauce. Remove from heat.
3. Pour about 1/3 of sauce in the bottom of a greased Bundt pan. Then put half of the quartered biscuits into the sugar mixture in the bag. Shake to cover completely. Pick the biscuits out of the bag and place them on top of the sauce (when done, put the remaining biscuits into the bag and shake to coat them). Pour half of the remaining sauce over biscuits. Top with the remaining biscuits and then add the remaining sauce.
4. Bake on 350 degrees F for 40 minutes. Let stand for 3 minutes prior to flipping them out of the pan onto plate.