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Cinnamon Bundt Cake Recipe

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This recipe for Cinnamon Bundt Cake, by , is from Tucker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Hawkins


1 c. packed brown sugar
1 tbsp. ground cinnamon
3 cans refrigerated buttermilk biscuits
1/2 c. butter, melted
4 oz. cream cheese, softened
1/2 c. powdered sugar
1-2 tbsp. milk

Cut the biscuit dough into quarters with kitchen scissors. Mix sugar and cinnamon in a medium bowl.

Dip the biscuits into the melted butter then roll biscuit dough in the cinnamon/sugar mixture.

Place the biscuits into a greased bundt or tube pan. Drizzle with remaining melted butter.

Sprinkle leftover cinnamon/sugar mixture over the top of the biscuit dough and butter.

Bake for 40-45 minutes until golden. Let loaf stand for 5 minutes. Invert onto a place.

Beat cream cheese and powdered sugar in a bowl with an electric mixer until well blended. Add milk beating until desired consistency is desired. Spoon glaze over warm loaf.




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