 | | Directions | 1. Preheat oven to 350°F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup Bundt pan.
2. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.
3. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm. |
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Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 16
|  | | Ingredients | | - | | 1 cup sugar |
| - | | 2 tablespoons McCormick® Cinnamon, Ground |
| - | | 3 cans (7.5 ounces %3cu%3eeach%3c/u%3e) refrigerated buttermilk biscuits |
| - | | 1/2 cup (1 stick) butter, melted |
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| | Nutrition (per serving) | Calories: 199 Calories
Fat: 7 Grams
Protein: 3 Grams
Cholesterol: 15 Milligrams
Carbohydrates: 31 Grams
Sodium: 397 Milligrams
Fiber: 1 Grams
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