Ingredients:

  • 2 cans (16 oz / 450g each) refrigerated flaky biscuits
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) brown sugar, packed
  • 2 tsp (10g) ground cinnamon
  • 2 tbsp (30g) unsalted butter, melted
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) milk or heavy cream
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the brown sugar and cinnamon.
  2. Cut each raw biscuit into quarters. Note: Use a knife or kitchen shears for a clean cut.
  3. Dip each quarter into the melted butter, then toss it in the cinnamon sugar mixture until fully coated and sparkling.
  4. Arrange the coated biscuit pieces into the bottom of a 10 inch Bundt pan. Note: Leave small gaps between pieces to allow the dough to expand.
  5. Bake for 30 to 35 minutes until the top is deep golden brown and a toothpick inserted into the center comes out clean.
  6. Let the bread cool in the pan for 5 minutes. Note: This is critical for the syrup to set so it doesn't all run out.
  7. While it cools, whisk together the melted butter, powdered sugar, milk, and vanilla until velvety and smooth.
  8. Invert the pan onto a serving platter and immediately drizzle the glaze over the hot bread.