Heat 1 cup granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon until it turns into an amber-colored liquid.
Once the sugar is completely melted, stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Slowly, drizzle in ½ cup of heavy cream while stirring constantly.
Allow the mixture to boil for 1 minute. Remove from the heat and stir in the salt.
Spray a bundt pan with cooking spray.
Pour half of the caramel sauce into the bundt pan, then top with the chopped pecans.
Slice the biscuits into cubes, in a large ziplock bag, toss the biscuit pieces with the remaining ½ cup granulated sugar and cinnamon.
Add the cinnamon sugar biscuits to the bundt pan.
Pour the remaining half of the caramel syrup over the biscuits.
Place in the oven for 40-50 minutes.
Remove from the oven and let cool 5-10 minutes.
Place a large plate or serving platter over the bundt pan and flip over to remove the monkey bread from the pan.