Ingredients:

  • 1 cup warm milk (110°F)
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast
  • 4 tbsp unsalted butter, melted
  • 1 large egg, room temperature
  • 3 1/4 cups all-purpose flour
  • 1 tsp salt
  • 3 cans (16 oz each) refrigerated buttermilk biscuit dough
  • 1 cup granulated sugar for coating
  • 2 tbsp ground cinnamon
  • 1/2 cup unsalted butter, melted for coating
  • 3/4 cup light brown sugar, packed
  • 1/2 cup unsalted butter for glaze
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. If making from scratch: combine warm milk, sugar, and yeast; let bloom for 5-10 minutes. Mix in melted butter, egg, flour, and salt. Knead until smooth and let rise for 1.5 hours until doubled. If using shortcut: open biscuit cans.
  2. Cut the dough or biscuits into quarters and roll each piece into a small, uniform ball roughly the size of a walnut.
  3. In a large zip-top bag, combine 1 cup granulated sugar and 2 tablespoons cinnamon. Dip each dough ball into 1/2 cup melted butter, then toss in the sugar mixture until fully coated.
  4. Layer the coated dough balls evenly into a well-greased 10-12 cup Bundt pan.
  5. In a small saucepan over medium heat, melt 1/2 cup butter with brown sugar. Whisk until bubbling slightly, then stir in vanilla and a pinch of salt. Pour evenly over the dough balls.
  6. Bake at 350°F (175°C) for 30–35 minutes until deep golden-brown and the caramel is bubbling. Let cool for 10 minutes before inverting onto a serving plate.