Scale

2 cans (16 oz each) refrigerated biscuit dough

1/4 cup brown sugar

1/8 cup ground cinnamon

1/4 cup granulated sugar

3/4 cup unsalted butter, melted (use 1/2 cup for less richness)

1/4 cup powdered sugar (for glaze)

1 tbsp milk (for glaze)

Cook Mode Prevent your screen from going dark

1. Preheat your oven to 350°F (175°C). Grease a deep-dish loaf pan or a Bundt pan thoroughly with butter or cooking spray.

2. Separate the biscuit dough and break into small pieces. Roll them into balls, roughly 3 tablespoons in size.

3. In a medium bowl, whisk together the granulated sugar and cinnamon.

4. Roll each dough ball in the cinnamon-sugar mixture until fully coated.

5. Place a single layer of dough balls into the bottom of the prepared pan. Sprinkle 1/8 cup of brown sugar over this layer.

6. Add the remaining dough balls as a second layer and sprinkle the remaining 1/8 cup of brown sugar on top.

7. Melt the butter and pour it evenly over the dough. Sprinkle any leftover cinnamon-sugar over the top.

8. Bake for 45 minutes or until the top is golden brown and the center is set.

9. While baking, whisk powdered sugar and milk together to create a smooth glaze.

10. Let the bread cool for 5-10 minutes, then invert onto a plate and drizzle with the glaze.

Check for doneness: Ensure the center isn’t doughy by using a toothpick or checking the internal temperature (should be around 190°F).

Pan choice: A clay loaf pan provides excellent heat distribution, but a standard Bundt pan creates beautiful presentation.

Butter Tip: If you are worried about the butter bubbling over, place a baking sheet on the rack below the pan.