Preheat the oven to 350°F. Spray a 10–12 cup bundt pan with nonstick cooking spray and set aside.

Open the cans of biscuits and cut each biscuit into quarters using a sharp knife.

Add granulated sugar and cinnamon to a large zip-top bag and shake to combine. Add biscuit pieces and shake well to coat evenly (work in batches if needed).

Transfer the coated biscuit pieces into the prepared bundt pan, spreading them evenly.

Slowly pour the heavy cream over the biscuit pieces and let it rest for at least 5 minutes while preparing the syrup.

In a saucepan over medium heat, combine butter and brown sugar. Cook, stirring occasionally, until melted and just beginning to bubble. Remove from heat and stir in salt and vanilla extract.

Drizzle the prepared syrup evenly over the biscuit pieces in the pan.

Place the bundt pan on a rimmed baking sheet. Bake for 45–55 minutes, until the internal temperature reaches at least 200°F.

Let rest for 5–10 minutes, then invert onto a serving platter and enjoy.