To serve a larger group, like when we have Christmas morning at my house, I will double this recipe and cook it up in a 9 x 13 pan. It doesn’t take quite as long to cook though so you really have to keep an eye on it. It always disappears quickly and there’s never any concern on what to do with the leftovers…because there aren’t any! Check out what they are saying about this recipe over at Mom & Wife:
“We were craving something sweet tonight. I made it in my angel food pan and it turned out perfect!”
Be careful which pan you use to cook this in. Not all baking pans will give you the same visual result. No matter what it will still taste good though!
Ingredients
2 16.3 oz cans of Pillsbury biscuits
1 tsp Tone’s vanilla
2 tsp Kirkland cinnamon
1 stick of butter (1/2 cup)
1 cup granulated sugar
1 cup brown sugar
Instructions
Preheat your oven to 350° & grease a tube pan.
Mix your sugar and cinnamon in a large Ziploc bag.
Cut your biscuits into fours.
Shake a handful at a time in the cinnamon and sugar mixture until covered.
Arrange them in a greased tube pan as you go.
In a saucepan, melt your butter, brown sugar & vanilla on medium letting it boil for a minute.
Pour your mixture over the biscuits in the Bundt tube pan.
Bake at 350° for 35 minutes.
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Quick Tip: Try using a pie pan for easy removal.
Thanks again to Mom & Wife for this fun and easy recipe.