Description
A beloved and comforting dessert that brings everyone together with its buttery, gooey flavor.
Ingredients
- 3 cans (16 oz each) refrigerated biscuit dough (not flaky layers)
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup salted butter (or unsalted with ¼ tsp salt)
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- Optional: ½ cup chopped pecans or walnuts
- Optional: ½ cup raisins or finely chopped apple
Instructions
- Preheat the oven to 350°F. Generously grease a 10-inch bundt pan with nonstick spray.
- Combine the granulated sugar and cinnamon in a large zip-top bag. Shake well to mix.
- Cut each biscuit into quarters. Add one can’s worth at a time to the bag and shake to coat.
- Layer the coated biscuit pieces into the bundt pan, sprinkling in optional nuts or fruit as you go. Gently press down after each layer.
- In a saucepan, melt butter and brown sugar over medium-low heat until dissolved and bubbling. Remove from heat and stir in vanilla.
- Pour the caramel mixture evenly over the biscuits in the pan. Tap the pan gently to settle everything.
- Bake for 50-60 minutes, until golden brown on top and fully cooked in the center.
- Let cool in the pan for 15 minutes. Carefully invert onto a plate or baking sheet.
- Serve warm and enjoy!
Notes
For extra caramel sauce, consider doubling the butter and brown sugar mixture. Store leftovers tightly covered at room temperature or refrigerate.
