Generously grease a 9-inch Bundt pan with butter or non-stick cooking spray.

In a small bowl, combine the granulated sugar and ground cinnamon. Stir well.

Open the biscuit cans. Separate each biscuit and cut each biscuit into 4 equal pieces. You should have 64 pieces total.

Working in batches, toss the biscuit pieces in the cinnamon sugar mixture until evenly coated.

Place half of the cinnamon-sugar-coated biscuit pieces evenly in the bottom of the prepared Bundt pan.

In a medium saucepan, melt the butter over medium heat. Add the packed light brown sugar and pure maple syrup. Bring to a gentle simmer, stirring frequently, until the sugar is dissolved and the sauce is smooth, about 2-3 minutes.

Remove the sauce from the heat and stir in the vanilla extract and chopped pecan halves.

Pour half of the maple pecan sauce evenly over the biscuit pieces in the pan.

Arrange the remaining cinnamon-sugar-coated biscuit pieces over the sauce layer in the Bundt pan.

Pour the remaining maple pecan sauce evenly over the top.

Preheat oven to 350°F (175°C).

Place the Bundt pan on a baking sheet (to catch any potential drips).

Bake for 35-45 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean (ensure it goes into the dough, not just sauce). If the top browns too quickly, loosely tent with aluminum foil.

Once baked, let the monkey bread cool in the pan for 5-10 minutes. This allows the sauce to set slightly and makes it easier to invert.

Carefully place a serving plate or platter over the top of the Bundt pan and invert the monkey bread onto the plate. Scrape any remaining sauce or pecans from the pan onto the monkey bread.

Serve warm and pull apart with forks or fingers.