Ingredients:

  • 2 cans (16.3 oz each) Grands buttermilk biscuits (approx. 450 g total)
  • 1/2 cup (100 g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup (115 g) unsalted butter, melted
  • 1/2 cup (100 g) packed brown sugar

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the pan: Grease the Bundt pan with cooking spray or butter.
  3. Mix the cinnamon sugar: In a bowl, combine granulated sugar and cinnamon; set aside.
  4. Cut the biscuits: Open the biscuit cans and cut each biscuit into quarters.
  5. Coat biscuit pieces: Roll each biscuit piece in the cinnamon sugar mixture until well coated.
  6. Layer the biscuits: Place half of the coated biscuits in the prepared pan.
  7. Prepare the buttery sugar layer: In a separate bowl, mix melted butter and brown sugar. Pour half over the biscuit layer.
  8. Add remaining biscuits: Layer the remaining coated biscuit pieces on top.
  9. Top with remaining butter mixture: Pour the rest of the butter and brown sugar over the final layer of biscuits.
  10. Bake: Bake in the preheated oven for 30-35 minutes, or until golden brown and cooked through.
  11. Cool and serve: Allow to cool in the pan for 10 minutes before inverting onto a plate. Enjoy warm!