Cinnamon Breakfast Wreath- Mr. Food

By amaliana

"The first time I made this, I almost ate the whole cake by myself...well I wanted to, but I didn't, and I don't recommend trying that. Instead I do recommend sharing it with family and friends, or they might not share any presents with you under the tree!"

Ingredients

• 1 (17.3-ounce) can refrigerated buttermilk biscuits(8 biscuits)
• 1 (10.8-ounce) can refrigerator buttermilk biscuits (5 biscuits)
• 1 tablespoon butter, melted
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup confectioners' sugar
• 4 teaspoons milk

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350F. Coat a 10-inch Bundt pan with nonstick cooking spray.
2. Separate the large can of biscuit dough into 8 biscuits and the small can into 5 biscuits. Cut each biscuit into 6 pieces and place pieces in a large bowl. Pour melted butter over biscuit pieces.
3. In a small bowl, combine granulated sugar, cinnamon, raisins, and nuts. Sprinkle sugar mixture over biscuit pieces and toss until well coated then place dough into prepared Bundt pan distributing evenly.
4. Bake 25 minutes, or until center is firm. Let cool 10 to 15 minutes then invert Bundt pan over a plate to release the ring.
5. Before serving, in a small bowl, combine confectioners' sugar and milk to make a glaze; drizzle over ring. serve warm.

Serving Tip: The best way to serve this is to get right in there and pull it apart with your hands. Not only is it tasty, but it's fun to eat!