Makes 18 muffins
3 cans of buttermilk biscuit dough
Preheat the oven to 350 F. Place muffin liners in each cup and set aside.
Remove all of the biscuit dough from the containers and divide each biscuit into sixths and shape into rough balls.
In a large resealable plastic bag or a large bowl, combine sugar and cinnamon. Stir or shake to combine.
Place all of the dough balls in the plastic bag and shake until all balls are evenly coated with the cinnamon sugar mixture. If you're using a bowl, just move the biscuit dough around with your hands until evenly coated. Set aside.
In a small saucepan, melt together butter and brown sugar over medium heat, stirring frequently, until sugar is just dissolved, about 5 minutes. Drop a spoonful of butter/sugar mixture into each muffin cup. Take 5 coated dough balls (assuming you divided the biscuits into sixths) and place them in a muffin cup on top of the butter/sugar (you need to kind of squish them in there!). Repeat, filling each muffin cup with remaining dough. Spoon an additional spoonful or butter/sugar over each muffin and bake for 15 minutes, until puffed and bubbly.Serve muffins warm from oven, topped with a spoonful of sweetened condensed milk, if desired. Muffins can also be made ahead and reheated in a 300 F oven, covered with foil, for 10 minutes.