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Cinnamon Breakfast Ring (Pillsbury Buttermilk Biscuits) Recipe

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This recipe for Cinnamon Breakfast Ring (Pillsbury Buttermilk Biscuits) is from Favorite Recipes from the The Kyler/Mays Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One package (17.3 oz) refrigerated buttermilk biscuits (8 biscuits)
One package (10-8 oz) refrigerated buttermilk biscuits (5 biscuits)
One Tablespoon butter, melted
1/2 cup granulated sugar
1 cup chopped nuts (raisins or dates can be substituted)
Two teaspoons ground cinnamon

1/2 cup powdered sugar
Four teaspoons milk
Directions:
Directions:
Preheat oven to 350. Separate the large package of biscuit dough into eight biscuits and the small package into five biscuits. Cut each biscuit into six small pieces and place the pieces in a large bowl. Pour the melted butter over the biscuit pieces.
In a small bowl, combine the granulated sugar, nuts and cinnamon. Sprinkle the mixture over the biscuit pieces and toss until evenly coated.
Place the dough into a ten inch bundt pan that has been coated with nonstick baking spray.
Bake for 30-35 minutes, or until the center is firm. Let cool for 10-15 minutes, then invert the bundt pan over a plate to release the cinnamon ring.
In a small bowl, combine the powdered sugar and milk to make a glaze. Drizzle over the ring and serve immediately.

The best way to eat this is to pull apart.

 

 

 

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