Preheat oven to 350 degrees F and grease a bundt pan with non-stick cooking spray.
In a small bowl, mix together the sugar and cinnamon and set aside.
Open and separate the biscuit dough cans, then cut each biscuit into four pieces. Roll a handful of the cut biscuit pieces into the cinnamon sugar mixture at a time, making sure to cover all the dough, then transfer to a separate large bowl and continue until all of the biscuit pieces are covered.
In a medium saucepan over medium heat, melt the butter. Add the brown sugar, cream, and salt to the melted butter, and bring the mixture to a boil. Continue stirring and cooking at a rapid boil for 1 minute, then remove from the heat and add the vanilla extract. Stir to combine.
Let the butter mixture cool for a minute or so, then pour over the cinnamon sugar coated biscuit pieces in the bowl and gently toss to coat. Once they are evenly coated, add the biscuit pieces into your prepared bundt pan, making sure they are filled evenly around the pan.
Bake in a preheated 350 degree oven for 30-35 minutes (Note: if you use a dark bundt pan, you may need to bake for an extra 5-10 minutes), or until the edges are golden brown and the dough is cooked through.
Remove the pan from the oven and let it sit for 10 minutes before inverting it to a large plate or serving platter. Serve warm, and enjoy!