This fun recipe has become a holiday favorite perfect for kids and adults alike.
- Carbohydrate 57.3442675 g
- Cholesterol 30.36875 mg
- Fat 11.4608175 g
- Fiber 0.172574995040894 g
- Protein 0.19903 g
- Saturated Fat 7.25685125 g
- Serving Size 1 1 Serving (73g)
- Sodium 16.98625 mg
- Sugar 57.1716925049591 g
- Trans Fat 0.803905750000001 g
- Calories 323 calories
Step-by-step
- Preheat oven to 350 degrees and grease or spray a Bundt pan.
- Combine the white sugar and cinnamon in a large baggie.
- Melt butter in microwave (about 30 seconds).
- Open one can of the biscuits and break each biscuit into 1/4's and drop into baggie with the sugar mixture and shake until they are all coated, keeping them separated as best as you can. Leaving the sugar in the baggie, remove the coated balls and put them in the Bundt pan. Repeat with the other 3 cans until all the dough balls have been coated (doing this in batches helps with the balls sticking together).
- Combine the brown sugar and the melted butter in small bowl. Pour mixture over dough balls.
- Bake for 40 - 45 minutes or until golden brown. Cool for 5-10 minutes before turning upside down onto plate for serving. Be careful ... this can be very hot at first but watch it disappear before your eyes!
Unlike a traditional woven brioche or a standard loaf of yeasted bread, pull-apart pastries rely on individual pieces coated in fat and sugar to create distinct layers. Originating in mid-century American home kitchens, this style of baking transformed convenience dough into a communal centerpiece. Dark brown sugar provides a deeper molasses profile than refined white sugar, yielding a richer caramelization during the bake. Freshly ground cinnamon adds volatile oils that pre-ground spices lack, though both function chemically to retard staling in high-fat doughs.
Mastering the Bundt Pan Bake
Greasing the Bundt pan thoroughly ensures the melted sugar releases cleanly after inversion. Cut each of the four 7.5-ounce biscuit cans into quarters. Coat the dough pieces in batches inside a plastic bag to distribute the cinnamon-sugar evenly without clumping. Pour the mixture of melted butter and 1 cup brown sugar directly over the layered dough before baking. Set the oven to 350 degrees Fahrenheit. Bake for 40 to 45 minutes until the crust turns a deep golden brown. Allow the pan to cool for exactly 5 to 10 minutes before turning the pastry upside down onto a serving plate.
- If the bread sticks to the metal, run a thin spatula around the inner cone of the Bundt pan.
- Reduce the oven temperature by 25 degrees if the exterior darkens too quickly before the interior sets.
- Store leftovers in an airtight container at room temperature for up to two days.
