Ingredients:

  • 3 cans (16.3 oz each) refrigerated buttermilk biscuits
  • 1 cup (200g) granulated sugar
  • 2 tbsp ground cinnamon
  • 3/4 cup (170g) unsalted butter
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or non-stick spray.
  2. Cut each biscuit into quarters. In a large Ziploc bag or bowl, combine the granulated sugar and cinnamon. Toss the biscuit pieces in batches until they are completely coated.
  3. Arrange the coated biscuit pieces evenly in the prepared Bundt pan.
  4. In a small saucepan over medium heat, melt the 3/4 cup unsalted butter and 1/2 cup brown sugar together. Stir until the sugar is dissolved and the mixture begins to bubble slightly. Remove from heat and stir in the vanilla extract.
  5. Pour the caramel glaze mixture evenly over the dough balls in the pan.
  6. Bake for 30–35 minutes until the top is deep golden brown and the sauce is bubbling. Let the pan sit for 5–10 minutes before inverting onto a large plate to serve warm.