1 teaspoon cinnamon
3 cans (7 1/2 oz) Refrigerated Buttermilk Biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
Heat oven to 350 degrees Farenheit. Lightly grease 12-cup fluted tube pan. Mix sugar and cinnamon in plastic food-storage bag.
Separate dough into 30 bisbuits, cut each into quarters. Shake in bag to coat. Arrange in pan.
Mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
12 servings.
Recipe compliments from Pillsbury.
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