Ingredients:

  • 2 cans (16 oz each) refrigerated biscuit dough (approx. 900 g total)
  • ½ cup (100 g) granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ cup (115 g) unsalted butter, melted
  • ½ cup (100 g) brown sugar, packed
  • ¼ cup (60 ml) heavy cream
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix granulated sugar and cinnamon for the coating.
  3. Open the biscuit dough and cut each biscuit into quarters.
  4. Roll each piece in cinnamon sugar mixture and place in the bundt pan.
  5. Drizzle melted butter over the dough pieces.
  6. In a saucepan, combine brown sugar, heavy cream, and vanilla; heat until the sugar dissolves.
  7. Pour the glaze evenly over the dough in the bundt pan.
  8. Bake for 30-35 minutes or until golden brown.
  9. Allow to cool for 10 minutes before inverting onto a serving plate.
  10. Serve warm, pulling apart the dough pieces.