By JAIDEN OSBURN
Staff Writer
Ingredients:
- You’ll need a total of 24 ounces of biscuit dough. I use three 8-ounce tubes of buttermilk canned biscuits from Trader Joe’s. Opening those pressurized cans is like torture for me, but I put on a brave face and do it anyway. For my readers outside of the US who can’t find canned biscuit dough, you can make your own homemade dough or use pizza or bread dough, although it will taste a bit drier.
- Both granulated sugar and golden brown sugar.
- One cup of butter. That’s two sticks! It’s worth it.
- And, of course, cinnamon. If you’re familiar with my recipes, you’ll know that I often substitute pumpkin pie spice for cinnamon, so feel free to do so with this recipe if you wish.
- How to make it:
- Cut dough: The biscuit dough will need to be cut into small bite-sized pieces. Clean kitchen shears work better than a knife. You’ll toss these dough pieces in a mixture of sugar and cinnamon and then set them in the prepared pan.
- Dissolve sugar in butter: The syrup is made by combining ½ cup of that sugar-cinnamon mixture along with the brown sugar and butter in a saucepan. You’ll bring it to a boil and then immediately remove it from the heat to help dissolve the sugars. This mixture gets drizzled over the dough in the pan.
- Bake and invert: Pop it in the oven and bake for about a half hour. When it’s still warm, you’ll cover the pan with a plate and invert it. Take care not to burn those fingers when fighting for the first bite!