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Ingredients
- 1 1/4 cups sugar
- 2 tsp. cinnamon
- 2 large cans refrigerated buttermilk biscuits (about 32 oz. total)
- 1/2 cup plus 2 tbsp. margarine
- 1/4 cup maple syrup
- Serves 6 to 8
Details
Preparation
Step 1
Preheat oven to 350deg. Butter and flour a 9 inch Bundt pan. Mix together ½ cup sugar and 1 tsp. cinnamon. Cut biscuit dough in quarter. Roll each quarter in cinnamon sugar, then toss to coat evenly. Place loosely and evenly in the pan. Place remaining ¾ cup sugar, 1 tsp. cinnamon, ½ cup plus 2 tbsp. margarine, and ¼ cup maple syrup in a saucepan over very low heat. Heat just until margarine is melted. Do not overheat. Stir to combine. Add any leftover cinnamon sugar from the coating/tossing process. Pour evenly over dough in pan. Bake in preheated 350deg. Oven for 30 minutes or until top is lightly brown and firm when tapped. Cool in pan 5 minutes. Turn out onto a pretty serving plate,
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