Ingredients:

  • 3 cans (16.3 oz each) refrigerated buttermilk biscuits
  • 1 cup granulated white sugar
  • 2 tbsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.75 cup unsalted butter, melted
  • 0.5 cup light brown sugar, packed
  • 1 tsp pure vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 10-inch Bundt pan. Cut each refrigerated biscuit into quarters.
  2. Combine granulated sugar, cinnamon, and nutmeg in a large Ziploc bag. Toss the biscuit pieces in batches until fully coated in the sugar mixture.
  3. Arrange coated dough pieces evenly in the Bundt pan. Whisk together melted butter, brown sugar, vanilla, and salt. Pour the glaze evenly over the dough.
  4. Bake for 35–40 minutes until golden brown and bubbling. Let rest in the pan for 5-10 minutes before inverting onto a serving plate.