Ingredients
Scale
- 3 cans refrigerated biscuit dough (16 oz each)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter (melted)
- 1 cup packed dark brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan thoroughly.
- In a bowl, mix granulated sugar and cinnamon. Cut each biscuit into quarters and coat with the cinnamon sugar mixture. Arrange coated pieces evenly in the prepared bundt pan.
- In a saucepan, melt butter over medium heat. Stir in brown sugar, heavy cream, and vanilla. Bring to a boil, then simmer for 2-3 minutes until thickened.
- Pour the caramel sauce evenly over the layered biscuit pieces in the pan.
- Bake for 30-35 minutes until golden brown and cooked through. Let cool for 10 minutes before inverting onto a serving plate.
Notes
- Ensure the caramel mixture is thick enough to coat but not too runny to avoid spilling during baking.
- Serve warm for the best gooey texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg