For ten minutes work, this recipe delivers a decadent payoff-- a crispy, sweet buttery crust with gooey pockets of caramel. It takes refrigerator biscuits to the next level.
Recipe courtesy of Food Network Kitchen
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Total:
55 min
Active:
5 min
Yield:
12 servings
Level:
Easy
Total:
55 min
Active:
5 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: A 10-inch nonstick Bundt pan

Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.

Cut the biscuits into quarters. Combine the sugar and cinnamon in a large bowl and stir together.

Working in batches, toss the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan.

Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.

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