This is quite the crowd pleaser and is easy to prepare ahead the night before. It's all the best parts of a cinnamon roll - gooey, sticky, and buttery. I'd eat this every morning if it wasn't just bread smothered in butter and sugar... but is there anything wrong with that?
Servings: 12
Prep Time: 10 min
Total Time: 50 min
INGREDIENTS:
2 cans refrigerated biscuit dough
1/2 cup sugar
2 tsp cinnamon
1/2 cup chopped pecans (optional)
3/4 cup melted butter
2 tsp vanilla
1 cup brown sugar
DIRECTIONS:
1. Preheat oven to 350 degrees and grease a bundt pan.
2. Cut the biscuit dough into quarters. In a gallon sized Ziplock bag, mix biscuit quarters, sugar, and cinnamon until the dough is coated.
3. Place coated pieces of dough in prepared pan (if adding pecans, sprinkle them throughout the dough when adding it to the pan).
4. In a small bowl, mix together butter, vanilla, and brown sugar. Pour mixture over dough pieces in the pan.
5. Bake 30-35 minutes or until golden brown on top and no longer doughy. Allow to cool for 10 minutes. Before inverting onto a serving plate, gently run a clean knife along the inside edges of the pan to loosen the bread from the sides. Enjoy while warm!
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