Ingredients:

  • 3 cans (453g each) refrigerated buttermilk biscuit dough
  • 200g granulated sugar
  • 3 tablespoons ground cinnamon
  • 170g unsalted butter, melted
  • 110g light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1.5g fine sea salt

Instructions:

  1. Preheat your oven to 180°C. Generously grease a 25cm Bundt pan with butter or non stick spray.
  2. Open the cans of biscuit dough. Cut each individual biscuit into four equal quarters using a knife or kitchen shears.
  3. In a large plastic bag or bowl, combine the 200g of granulated sugar and 3 tablespoons of cinnamon.
  4. Toss the dough quarters in the sugar mixture, 6-8 pieces at a time, until every surface is completely coated.
  5. Arrange the coated dough pieces evenly in the prepared Bundt pan. Do not press them down; keep them loose to allow for rising.
  6. In a small microwave safe bowl, whisk together the 170g of melted butter, 110g of light brown sugar, vanilla extract, and sea salt.
  7. Pour the butter mixture slowly over the dough pieces in the pan, ensuring it seeps into all the crevices.
  8. Place the pan in the center of the oven and bake for 35 mins until the top is deep golden brown and the bubbles are thick.
  9. Remove from the oven and let the pan sit on a wire rack for exactly 10 minutes.
  10. Place a large serving plate over the top of the pan. Firmly grip both and invert. Give the bottom of the pan a few gentle taps before lifting it away until the bread slides out in one glorious piece.