This shortcut for this recipe is using refrigerated biscuit dough instead of making dough from scratch. The recipe is:
Bundt pan - mine is ten inches across
3/4 cup granulated sugar
2 teaspoons ground cinnamon
4 cans (7.5 oz each) refrigerated biscuit dough (not the large size aka Grands)
1/2 cup butter, melted
3/4 brown sugar, packed
Preheat oven to 350 degrees.
Grease a Bundt pan with spray. Make sure you spray the center part so you can unpan it easily.
In a plastic container, mix together the granulated sugar and cinnamon. Many recipes say to put them in a bag, but I find a plastic container is easier.
Open the biscuit cans and cut each biscuit into quarters:
Throw a few of them in the cinnamon sugar container, put the lid on and shake - this is a great job for kids who want to help!
Put the sugar-cinnamon biscuit pieces into the Bundt pan.
Continue until all four cans of dough are cut, tossed and put in the pan:
Pour this delicious concoction over the biscuits, as evenly as you can. Don't worry if you don't cover every single piece of dough:
Bake for 40 minutes or until it's nice and golden on top. I pulled this one out 6 minutes early, so keep an eye on it for the last ten minutes.
Cool for a little while, turn upside down, and cool some more. Speaking from experience, that sugar mix is super hot and can burn. When warm, but not hot, pull off a piece and enjoy!
Thanks for coming to Shortcut Tuesday,
- Sugar Baby