Prep time: 25 minutes
Cook time: 45 minutes
This recipe comes from Milda Barre of Grass Valley. To save time and clean up, she suggests placing the cinnamon sugar in a sealable plastic bag and tossing in the dough pieces. She made this treat one morning and brought it in to work while it was still warm, much to the delight of her co-workers.
Jenifer Pearsall of Sacramento also shared this recipe.
¾ cup sugar
1 tablespoon ground cinnamon
3 cans (7.5 ounces each) refrigerated buttermilk biscuits
½ cup butter, melted
4 ounces cream cheese, softened
½ cup powdered sugar
1 to 2 tablespoons milk
Preheat oven to 350 degrees. Mix sugar and cinnamon in medium bowl. Set aside. Cut each biscuit into quarters. Roll in cinnamon sugar. Place half of the biscuit pieces in greased 12-cup fluted tube pan. Drizzle with half of the butter. Top with remaining biscuit pieces and drizzle with remaining butter.
Sprinkle with remaining cinnamon sugar. Bake 40 to 45 minutes or until golden brown. Cool in pan five minutes, then invert on serving plate.
Beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well-blended. Add 1 tablespoon of the milk and beat until well-blended. Beat in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread. Serve warm.
Per serving: 477 calories; 11 grams protein; 78 grams carbohydrates; 13 grams fat (8 saturated, 4 monounsaturated, 1 polyunsaturated); 31 milligrams cholesterol; 1,124 milligrams sodium; 0 fiber; 16 grams sugar; 26 percent calories from fat.