1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted
- Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan.
- 2In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
- 3Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
For the best results, keep the biscuit dough in the refrigerator until just before you use it. Warm dough might get sticky and be hard to handle.
found this at http://www.pillsbury.com and it was so oooey gooey and delicious and we plan to add walnuts the next time!!, I suggest using a sheet pan instead of the traditional bundt and turn it out like a pineapple upside down cake
Mothersense and Miscellaneous 