Heat oven to 350°F and generously grease a 10-cup bundt pan. Cut each biscuit into quarters and toss with granulated sugar and cinnamon until well coated.

In a small saucepan, melt butter over medium heat. Stir in brown sugar and salt, bring to a boil, and cook 1 minute, stirring constantly. Remove from heat.

If using nuts, scatter half in the bottom of the pan. Layer half the dough pieces, then half the nuts and half the sauce. Repeat with remaining dough, nuts, and sauce.

Bake until the top is deep golden and a skewer inserted into the dough comes out mostly clean, 30 to 35 minutes. If it browns too quickly, tent loosely with foil for the last 10 minutes.

Cool in the pan for 10 minutes. Run a thin knife around the edges, then invert onto a serving plate. Spoon any sauce left in the pan over the bread and serve warm.