Ingredients:

  • 3 cans (16 oz each) refrigerated buttermilk biscuit dough
  • 1 cup (200g) granulated white sugar
  • 2 tablespoons (15g) ground cinnamon
  • 3/4 cup (170g) unsalted butter, melted
  • 1/2 cup (110g) light brown sugar, packed
  • 1 teaspoon (5ml) pure vanilla extract
  • 1/2 teaspoon (3g) sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and generously grease a 10-inch Bundt pan with butter or non-stick spray. Open the biscuit cans and cut each individual biscuit into quarters to create roughly 60–80 small dough pieces.
  2. Combine the granulated sugar and ground cinnamon in a large gallon-sized resealable plastic bag. Drop the dough pieces into the bag in batches, shaking vigorously until each piece is thoroughly coated.
  3. Arrange the coated dough pieces evenly into the prepared Bundt pan.
  4. In a small bowl, whisk together the melted butter, light brown sugar, vanilla extract, and sea salt until the sugar is partially dissolved. Pour the mixture evenly over the dough balls in the pan.
  5. Bake for 30–35 minutes until the bread is golden brown and the caramel glaze is bubbling. If the top browns too quickly, tent loosely with foil after 20 minutes.
  6. Let the pan rest on a wire rack for 5–10 minutes. Place a serving plate over the pan and invert quickly to release the bread.