Method

• Preheat the oven to 180°C.
• Separate the biscuits and cut each one into quarters.
  3 rolls of buttermilk biscuit dough
• Place the pieces in a large freezer bag. Add the sugar and cinnamon, seal, and shake until evenly coated. Work in batches if needed.
  200 g of sugar, 1 tablespoon of ground cinnamon
• Lightly butter a 25 cm Bundt pan and add the coated pieces.
• In a small saucepan, combine the butter and brown sugar.
  225 g of unsalted butter, 165 g of brown sugar
• Cook over medium heat, stirring occasionally, until the mixture comes to a boil and the butter is fully melted.
• Pour the hot mixture over the dough pieces.
• Bake for 40 to 45 minutes, until the top is deeply golden.
• Let cool on a wire rack for 10 minutes, then invert onto a serving plate.
• Let rest for a few minutes, then serve warm.