Two cans of biscuit dough are cut into quarters and rolled through cinnamon sugar, then packed into a greased 10-inch Bundt pan.
Brown sugar, melted butter and vanilla go over the top before baking, and the ring is turned out after ten minutes so the caramel coats the outside.
Ingredient Notes
- Refrigerated biscuit dough
- Two 16.3-ounce cans, cut into quarters.
- Light brown sugar
- Three quarters of a cup, whisked into the butter and vanilla for the sauce.
How to Make It
Pan greased
Heat oven to 350°F and grease a 10-inch Bundt pan.
Dough quartered
Cut each piece of refrigerated biscuit dough into quarters.
Coated and layered
Mix granulated sugar and ground cinnamon; toss the biscuit dough pieces in the cinnamon sugar and place them in the Bundt pan.
Sauce poured
Whisk packed light brown sugar, melted unsalted butter, and vanilla extract; pour evenly over the dough pieces.
Baked
Bake 32 to 38 minutes, until the center is baked through and the top is caramelized.
Turned out
Cool 10 minutes, then carefully invert onto a plate.
From Can to Caramel Ring
Three phases, most of them hands-off.
Stage 1 of 3
Coat
Steps 1–3 of 6
Quartered dough rolled through cinnamon sugar and packed into the ring pan.
- Pan greasedHeat oven to 350°F and grease a 10-inch Bundt pan.
- Dough quarteredCut each piece of refrigerated biscuit dough into quarters.
- Coated and layeredMix granulated sugar and ground cinnamon; toss the biscuit dough pieces in the cinnamon sugar and place them in the Bundt pan.
Stage 2 of 3
Sauce and bake
Steps 4–5 of 6
Brown sugar butter poured over, then baked until the center is cooked and the top caramelised.
- Sauce pouredWhisk packed light brown sugar, melted unsalted butter, and vanilla extract; pour evenly over the dough pieces.
- BakedBake 32 to 38 minutes, until the center is baked through and the top is caramelized.
Stage 3 of 3
Release
Steps 6–6 of 6
A short rest, then the ring is turned out onto a plate.
- Turned outCool 10 minutes, then carefully invert onto a plate.
Success Tips
- Grease every ridge of the Bundt pan so the ring releases cleanly.
- Pour the sauce slowly and evenly so it reaches the pieces underneath.
- Invert onto a plate with a rim to catch the running caramel.
Why This Recipe Works
- Quartering the biscuits gives more surface for the cinnamon sugar.
- The sauce poured over the top runs down and caramelises against the pan.
- A 10-minute rest lets the caramel settle before the bread is inverted.
Storage and Reheating
Refrigerate
Cover and refrigerate up to 4 days; rewarm individual portions.
Serving Ideas
Set the ring in the middle of the table and let everyone pull off warm pieces.
Frequently Asked Questions
Does it get an icing?
No, the glaze is the baked brown sugar and butter caramel.
How long should it cool before turning out?
About 10 minutes, then invert carefully; the caramel is still very hot.
