Ingredients:

  • 2 Tbsp (30g) Unsalted Butter, melted (for greasing)
  • 2 (10.2 oz / 290g) cans Refrigerated Biscuit Dough (large size)
  • 1 cup (200g) Granulated Sugar
  • 2 Tbsp (30g) Ground Cinnamon
  • 1/4 tsp Fine Sea Salt
  • 1 cup (225g / 8 oz) Unsalted Butter, cubed (for sauce)
  • 1 cup (200g) Light Brown Sugar, firmly packed
  • 1/4 cup (60 ml) Water or Milk
  • 1 tsp (5 ml) Pure Vanilla Extract

Instructions:

  1. Preheat oven to 350°F (175°C). Use the 2 Tbsp of melted butter to meticulously grease the entire interior of the 10-cup Bundt pan, ensuring every crevice is covered.
  2. Open the biscuit cans. Cut each biscuit into four equal pieces.
  3. In a large zip-top bag, combine the granulated sugar, cinnamon, and salt. Shake well to mix.
  4. Add half of the dough pieces to the bag. Seal the bag and shake vigorously until every piece is evenly coated in the cinnamon sugar mixture. Repeat with the second half of the dough.
  5. Arrange the coated dough balls randomly in the prepared Bundt pan.
  6. In a medium saucepan, melt the 1 cup of cubed butter over medium heat. Stir in the brown sugar and water/milk.
  7. Bring the mixture to a low simmer, stirring constantly, until the sugar is completely dissolved (about 3–4 minutes). Do not let it boil aggressively.
  8. Remove the sauce from the heat and stir in the vanilla extract.
  9. Carefully and evenly pour the entire caramel sauce over the dough balls in the Bundt pan, ensuring the sauce reaches the bottom layer.
  10. Place the pan in the preheated oven and bake for 35–40 minutes, or until the top is deeply golden brown.
  11. Remove the pan from the oven and let it rest on a cooling rack for exactly 10 minutes. This crucial resting period allows the caramel to set slightly.
  12. Place a serving plate upside down over the Bundt pan. Holding both firmly, quickly flip them over. Lift the Bundt pan gently and serve immediately while warm.