Ingredients

The following ingredients have 4 Servings
  • 2 (12 ounce) cans refrigerated biscuits
  • 1/2 cup granulated sugar
  • 3 teaspoons ground cinnamon
  • 1 cup brown sugar (packed)
  • 3/4 cup butter (cut into pieces)
  • 1/2 cup warm milk
  • 1/2 packet active yeast
  • 1/4 cup granulated sugar
  • 1/4 cup melted butter
  • 1 teaspoon kosher salt
  • 1 large egg
  • 2 cups all-purpose flour (+ a little more for handling)

Instruction

  • Preheat oven to 350º F. Grease bottom and sides of a 12 cup bundt pan. Set aside.
  • Mix granulated sugar and cinnamon in a large zip-lock type bag. Set aside. Cut each biscuit into quarters. Toss 8 - 10 pieces of the biscuits at a time in the bag of sugar/cinnamon mixture until well coated. Layer the coated biscuits in the bundt pan. Set aside.
  • Add brown sugar and butter to a 3-quart heavy-bottomed sauce pan. Cook on low heat, stirring constantly, until melted and the butter and sugar are smooth. Pour this mixture over the coated biscuits.
  • Bake 30 to 35 minutes until golden brown. Allow to cool 15 minutes then turn out onto a cake plate.