Ingredients
4 small cans (usually sold as a 4 pack special) Buttermilk Biscuits (the Non-flaky Ones)
1 cup Sugar
2 teaspoons (to 3 Teaspoons) Cinnamon
2 sticks Butter
½ cups Brown Sugar
Preparation Instructions
Preheat the oven to 350 degrees.
Combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a flat Tupperware container. Doesn't need to be huge but big enough to roll some dough around.
Open up one can at a time of biscuits and cut each biscuit into quarters. Roll the quarters in your hand into a sort of ball and drop into the cinnamon-sugar mix. Roll it around in the cinnamon-sugar mix to coat and drop into a bundt pan. After two cans are in the bundt pan, take a few spoons of your cinnamon-sugar mix and put a layer in the bundt pan. Finish remaining two cans of biscuits and spread another layer of your cinnamon-sugar mix.
At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven.
Allow it to cool for about 15-30 minutes before turning it over onto a plate.
