Ingredients:
- 2 packages Mason Dixie Buttermilk Biscuits
- 8 tbsp. butter
- 1/2 c. brown sugar
- 1/2 c. white sugar
- 1 1/4 tsp. vanilla, divided
- 1/2 tsp. cinnamon
- 1/2 c. powdered sugar
- 1 tbsp. or less milk
Instructions:
- Preheat oven to 375 degrees.
- Spray a Bundt pan with cooking spray and set aside.
- Cut each biscuit into six pieces.
- Melt butter and allow to cool a little. Add the 1 tsp. vanilla and stir.
- Drop biscuits pieces into butter mixture and toss to coat.
- In a bowl combine the brown sugar, white sugar and cinnamon.
- Drop butter-coated biscuit pieces into sugar mixture and toss to coat.
- Drop biscuits one by one into the Bundt pan until the bottom of the pan is evenly filled.
- Stir any remaining sugar mixture into the remaining butter mixture and pour over the biscuits pieces in the pan.
- Place in oven and bake around 25 to 35 minutes – or until the biscuit pieces are cooked through and the sugar has melted and created a glaze.
- Allow to cool for no more than five minutes and then invert the pan onto a plate to remove.
- Allow to cool completed before drizzling with glaze.
- In a small bowl, combine the powdered sugar, add vanilla to the milk and slowly add milk to the powdered sugar, stirring continuously, until a thick glaze has formed.
- Drizzle the cooled bread with the glaze and serve.