This is a recipe I received from a high school friend – Lisa Noring. I have adapted it to a larger size. Lisa’s recipe calls for 3 tubes of biscuits – however I use 4 because usually that is how they come packaged at the store. It simply makes a bigger batch – and you have to monitor the amount of cinnamon, sugar and butter. The larger amount sometimes does not cook all the way through, so I turn them out on a pizza pan and put them back in the oven to finish cooking.
1 stick margarine
⅔ c sugar
1 Tbs. cinnamon
3 tubes of biscuits (4 tubes will fill the Bundt pan)
Mix sugar and cinnamon in a small bowl.
Cut biscuits into quarters.
Roll into balls and roll to coat in the cinnamon/sugar mix.
Then toss into the ungreased Bundt pan.
After all the biscuits are in the pan, replace sugar and cinnamon so there is a good ⅔ cup of the mix. Then melt the butter, add the sugar/cinnamon mix and boil.
Pour the mixture over the balls in the pan. (If you increase to 4 tubes of biscuits, you’ll need to have closer to 1 cup of mix to pour over the balls.) The amount you cover the balls with can depend on how much topping you like.
Bake in a 350 degree oven for 25 – 30 minutes. They are done when the top balls are firm and toasted.
I cover a pizza pan with aluminum foil and turn the bread out onto that. Then if the bottom is not done, I pop it back in the oven to help finish it off.