Preheat oven to 350 degrees F. Liberally grease a round Bundt or tube pan with cooking spray. Spray it well, and then spray it well again. Trust me!

In a small bowl, whisk together the white sugar and cinnamon until combined. Cut each biscuit round into 4 equal quarters and dredge the quartered biscuits into the cinnamon sugar mixture. Scatter in the greased pan and repeat until all the biscuits are coated and in the pan. Sprinkle any remaining cinnamon sugar mixture over the biscuits in the pan.

In a medium bowl, whisk together the melted butter and brown sugar. Pour over the biscuits in the pan. Bake for approx. 40-45 minutes or until the biscuits are bubbly and golden. Let set in the pan for about 5-10 minutes, then carefully invert the pan onto a platter.

Immediately garnish with the prepared caramel sauce and sprinkle with sea salt. Serve immediately.