Ingredients:

  • 48 oz refrigerated buttermilk biscuits (3 cans, 16 oz each)
  • 1 cup granulated sugar
  • 2 tbsp ground cinnamon
  • 0.5 cup unsalted butter, melted
  • 0.75 cup unsalted butter
  • 0.5 cup light brown sugar, packed
  • 1 tsp vanilla extract
  • 0.5 tsp salt

Instructions:

  1. Cut each biscuit into quarters (roughly 1-inch pieces) and roll briefly in palms to form spheres.
  2. In a large zip-top bag, combine the granulated sugar and cinnamon. Dip the dough balls into the 0.5 cup melted butter, then drop them into the bag in batches of 10. Shake until fully coated and layer into a well-greased 10-inch Bundt pan.
  3. In a small saucepan, melt the 0.75 cup butter with the brown sugar. Simmer for 1 minute until the sugar dissolves. Remove from heat, stir in vanilla and salt, and pour evenly over the dough balls.
  4. Bake at 350°F (175°C) for 30–35 minutes until golden brown and bubbling. Let the pan rest for 5–10 minutes, then invert onto a large plate.