Prep 15 mins
Cook 35 mins
I have fond memories of this bread. My Mom used to make it for a special treat and just the smell of it baking today reminds me of being a kid. I hope that your kids (and adults too!!) enjoy it as much as I did.
- 3 cans refrigerated buttermilk biscuits
- 1⁄2 cup sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup margarine
- 3⁄4 cup sugar
- 3⁄4 teaspoon cinnamon
- Mix together 1/2 cup sugar and 1/2 tsp cinnamon on medium sized plate.
- Cut biscuits into quarters and roll in sugar-cinnamon mix.
- Pile coated biscuits into a greased and floured bundt pan.
- Mix together 3/4 cup sugar and 3/4 tsp.
- cinnamon in a small bowl.
- Melt margarine and add sugar-cinnamon mix.
- Heat until sugar melts and pour over biscuits.
- Bake at 350 degrees for 30-35 minutes.
- Let stand for 10 minutes, then invert onto cake plate.
We had this for breakfast believe it or not, and we enjoyed it right down to the last one too! My das said I can make it again anytime for him! I agree with him all the way, it was great and no problem at all to make. I will be making this to take to work for one of the girls birthdays so we can celebrate with this delicious bread. She is gonna loveeeeeee it!
Here's the changes we make, based on how we've made it for years. We roll the biscuit in butter, then in the cinnamon/sugar mix, then toss in the pan to bake. Bundt pan is more attractive, but not mandatory. The kids love to make and eat this. I don't always appreciate the mess, but oh well...
This recipe is just like my grandma's and is always a hit...never any leftovers. I add vanilla extract to the sugar/butter melted mixture and make many layers instead of one. I also spray the pan instead of grease/flour and have never had a problem removing the delicious treat. (A quick way to coat biscuits with cinnamon/sugar is to shake in a bag)