Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tubes of refrigerated Pillsbury Buttermilk Biscuits
- 2 cups cinnamon-sugar mixture
- ½ cup white sugar
- ½ cup brown sugar
- 2 sticks butter
- Cooking spray
Directions
Use cooking spray to fully grease inside of a bundt pan . Preheat oven to 350°F (175°C).
Take biscuits out of can. Notice that they're cut up into 8 sections. Use scissors to cut each section into quarters, so that you have 4 pieces with each section. This should be a total of 32 pieces per can.
Put pieces into bowl with cinnamon-sugar mixture. Roll pieces until they are fully covered in cinnamon sugar. Place pieces into the bundt pan.
Melt the sugar, brown sugar, and butter together, then bring to a boil . After glaze has thickened, pour glaze on top of biscuit pieces in the bundt pan.
Bake for 25–30 minutes. Invert onto plate and serve.