Ingredients
Equipment
Method
- Preheat the oven to 350
- Lube the bundt pan with butter
- Open the two cans of biscuits and cut each into quarters
- Combine granulated sugar, nutmeg, and cinnamon in a bowl
- Roll each piece of dough in the sugar-spice mixture to coat.
- In a small saucepan, combine brown sugar and butter. Add ½ cup of the remaining sugar-spice mixture.
- Gently heat to melt butter, bring mixture to a boil, and immediately remove from heat. Stir until sugars have fully dissolved. Do not overcook.
- Stir in bourbon or rum if used.
- Carefully drizzle the warm mixture over the rolled dough balls in the pan.
- Arrange the pan in the center of the preheated oven and bake for about 30 minutes.
- Cooking time will vary depending on the oven and pan used. Continue cooking until the tops are starting to crisp and turn golden brown.
- Use a thermometer to verify that the middle has reached 190°F.
- Allow pan to rest for about 5 minutes, then cover with a large plate and invert.
Nutrition
Notes
A quick and simple breakfast cake, perfect for a houseful of guests.