7
Submitted by sofie-a-toast
"Wow wow wow. Clearly, USC alums can cook ;) Loving this easy, simple and oh so delicious and gluttonous treat!This calls for a bundt pan but I've successfully cut the recipe in a third and used a loaf pan."
photo by frostingnfettuccine 
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
12
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ingredients
- 1⁄2 cup brown sugar
- 1 cup butter (1 cup)
- 2 -3 teaspoons cinnamon
- 3 (10 ounce) cans buttermilk biscuits (the non-flaky ones)
- 1 cup sugar
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directions
- preheat that oven to 350.
- open up all three cans of biscuits and cut each biscuit into quarters.
- At this time you’ll want to combine the 1 cup of regular sugar with 2-3 teaspoons of cinnamon. I use 3 teaspoons of cinnamon and this 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 1 gallon zip bag and shake to mix evenly.
- drop all of the biscuit quarters into the cinnamon-sugar mix. Go ahead…all of them. Yes, they’re sticking together right now, but just trust me.
- Once all the biscuit quarters are in the bag, seal it and give it a vigorous shake. You might have some excess sugar left over and that’s okay.
- Spread these nuggets out evenly in your bundt pan. I suppose you might want to grease this pan before doing this, but I’m pretty sure the gallon of butter we are about to add will keep it safe. Un-greased always works for me.
- melt those two sticks of butter together with 1/2cup of brown sugar. This can be light or dark brown sugar.
- Stir together over a medium-high heat until the two become one.
- Once the brown sugar butter has become one color, you can pour it over the biscuits.At first…it’s going to look like too much. It’s okay though.
- Bake this @ 350 degrees for about 30-40 minutes until the crust is a deep brown on top.
- If you have the willpower, allow this to cool for about 15-30 minutes before turning it over onto a plate. If it doesn’t slide right down onto the plate, give it a few love-taps until it plops. It’ll hold.
Questions & Replies
-
Can I keep this in the bundt pan to stay warm, if I have to transport after baking or will it get too sticky to release from the pan ?
Angela F.
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Reviews
-
The first recipe we made in 7th grade Home Ec. Not my own first recipe as I had been helping in the kitchen for years by then, but still a classic. Sugary, buttery, everything you'd want as a kid. Pecans add a nice crunch that I like. We also put maraschino cherries in the bottom of the pan for color when it is turned out onto a platter.
Laurie B.
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What's not to like? Delicious for our Valentine's breakfast! And I love things that my kids can help make. The 4 year old cut the biscuits and the 2 year old threw them in the bag. We cut the recipe to 1/3 to use one can of biscuits and made it in a loaf pan. Thanks for posting!
StacyMD187373
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Well there goes my diet! This recipe is insanely delicious, and I couldn't stop picking off little bites here and there. It was also so super easy to make. I was skeptical that it wouldn't come out of the pan easily but it totally did! Definitely make this, I'm still dreaming about it.
frostingnfettuccine
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Can I make it the night before then bake it the next morning??
lynnlaplante
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Excellent everyone loved it!! People are asking me to make this for them...
Msblain1
see 2 more reviews
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Tweaks
-
You can also do this recipe in the microwave. That makes it safer for the kiddos. And if you don't have a bundt pan you can just use a round baking dish and put something circular that is oven-safe such as a petri dish or something, directly in the center to keep that space empty, then start piling your biscuits around that.
jillsbackup07
RECIPE SUBMITTED BY
sofie-a-toast
- 19 Followers
- 218 Recipes
- 13 Tweaks
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