This recipe is so simple! I feel like it would be a great first dish for kids to learn to make, just make sure to pre cut the biscuits. It would teach a few measurements, it's fun to dip the dough in butter then sugar, and the pay off is quick and really sweet and tasty.
Next time I attempt this dish, which will be soon since it was yummy and easy, I want to try a 50/50 mix of sugar and brown sugar. I think it'll add a nice extra bit of flavor and make it taste even more like a cinnamon roll.
Ingredients:
One 16-ounce tubes refrigerated biscuit dough
1 cups sugar
1 tablespoon ground cinnamon
ICE CREAM and Chocolate sauce - for serving
Special equipment: a 10-inch nonstick Bundt pan
Directions:
2. Put the butter in a medium bowl. Brush the bundt pan with some of the butter to lightly coat.
3. Cut the biscuits into quarters. Combine the sugar and cinnamon in a large bowl and stir together.
Working in batches, toss the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan. Start placing them evenly around the pan as you go. There's no need to press down on the dough, the less pressure you put on the dough the flakier the final product.
4. Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more.
5. Loosen the bread from the sides of the pan with a knife. Carefully invert the pan onto a serving plate, remove the pan and serve hot with a scope of ice cream and some chocolate sauce.
