Ingredients:

  • 3 cans (12 oz each) refrigerated biscuit dough
  • 1 cup granulated white sugar
  • 2 tbsp ground cinnamon
  • 0.75 cup unsalted butter, melted
  • 0.5 cup light brown sugar, packed
  • 1 tsp pure vanilla extract
  • 0.5 cup chopped pecans

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 10-inch Bundt pan with butter or non-stick spray.
  2. In a large gallon-sized resealable bag, combine the granulated sugar and ground cinnamon.
  3. Cut each refrigerated biscuit into quarters. Drop the dough pieces into the bag in batches, shaking until each piece is thoroughly coated in cinnamon-sugar.
  4. Arrange the coated dough pieces evenly in the Bundt pan, sprinkling chopped pecans between the layers if desired.
  5. In a small bowl, whisk together melted butter, brown sugar, and vanilla extract. Pour the mixture slowly and evenly over the dough pieces.
  6. Bake for 30–35 minutes until the top is deep golden brown and the glaze is bubbling. Let rest in the pan for 5–10 minutes before inverting onto a serving plate.