Description
A classic, pull-apart sweet bread made with buttery cinnamon sugar-coated biscuit dough. Perfect for breakfast, brunch, or dessert with minimal effort and maximum flavor.
Ingredients
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3 (16.3-ounce) packages refrigerated buttermilk biscuit dough
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1 cup granulated sugar (200 g)
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1 tablespoon ground cinnamon
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1 cup unsalted butter (226 g)
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¾ cup packed light brown sugar (165 g)
Instructions
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Preheat oven to 350°F (175°C). Grease a bundt pan generously with butter or non-stick spray.
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In a large zip-top bag, combine granulated sugar and ground cinnamon.
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Cut biscuit dough into quarters and place a few pieces at a time into the sugar-cinnamon bag. Shake well to coat all pieces evenly.
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Arrange coated biscuit pieces evenly in the prepared bundt pan.
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In a small saucepan, melt butter over medium heat. Stir in brown sugar and cook until sugar dissolves and mixture is bubbly, about 2-3 minutes.
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Pour the butter-brown sugar mixture evenly over the biscuit pieces in the pan.
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Bake for 35-40 minutes or until golden brown and cooked through. Check with a toothpick to ensure dough is fully baked.
- Allow to cool in the pan for 10 minutes, then invert onto a serving plate. Pull apart and enjoy warm.
Notes
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For an extra twist, add chopped nuts or raisins between layers.
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Serve with cream cheese frosting or drizzle with glaze if desired.
- Store leftovers covered at room temperature for up to 2 days or refrigerate.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American