READY IN: 45minsYIELD: 1 Pan
INGREDIENTS 24ouncesbuttermilk biscuits 1cupsugar 2teaspoonscinnamon 1cupbutter (2 sticks) 1⁄2 cup packed brown sugar
DIRECTIONSPrepare Bundt pan by heavily greasing with butter. .Preheat oven to 350°.Cut each biscuit into four equal sized pieces.Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag.Drop the pieces of dough in the sugar cinnamon mixture to coat then gently arrange them into the prepared Bundt pan.In a small sauce pan, combine 1/2 cup of the remaining sugar cinnamon mixture with 1/2 cup brown sugar and 1 cup butter.Bring mixture just to a boil and then immediately remove from heat.Carefully drizzle the mixture over the rolled dough balls in the Bundt pan.Bake in preheated oven for 30 minutes.Allow pan to rest for about 5 minutes, then cover with a large plate and invert bread.To prepare the night before, follow all steps except the baking part. Cover and refrigerate. Bake as directed in the morning (may need a few extra minutes if its cold).
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