# Components:
→ Dough
01 - 2 cans (16 oz each) refrigerated biscuit dough
→ Cinnamon Sugar
02 - 1 cup granulated sugar
03 - 2 teaspoons ground cinnamon
→ Butter Mixture
04 - 1/2 cup (1 stick) unsalted butter, melted
05 - 1/2 cup packed light brown sugar
06 - 1 teaspoon vanilla extract
→ Glaze (optional)
07 - 1 cup powdered sugar
08 - 2 to 3 tablespoons milk
# Method steps:
01 - Preheat oven to 350°F. Grease a 10-inch Bundt pan with nonstick spray or butter.
02 - Cut each biscuit into quarters.
03 - In a large zip-top bag, combine granulated sugar and cinnamon. Add biscuit pieces, seal the bag, and shake until evenly coated.
04 - Arrange half of the coated biscuit pieces in the prepared Bundt pan.
05 - In a small bowl, whisk together melted butter, brown sugar, and vanilla extract. Drizzle half over the biscuit pieces in the pan.
06 - Add remaining coated biscuit pieces on top, then drizzle with the remaining butter mixture.
07 - Bake for 30 to 35 minutes, or until the top is golden brown and the bread is cooked through.
08 - Allow to cool in the pan for 5 to 10 minutes, then invert onto a serving plate.
09 - Whisk powdered sugar with milk until smooth. Drizzle over warm bread before serving, if desired.
