# What You'll Need:
→ Dough
01 - 2 cans (16 oz each) refrigerated biscuit dough
→ Cinnamon Sugar
02 - 1 cup granulated sugar
03 - 2 teaspoons ground cinnamon
→ Butter Mixture
04 - 1/2 cup (1 stick) unsalted butter, melted
05 - 1/2 cup packed light brown sugar
06 - 1 teaspoon vanilla extract
→ Glaze (optional)
07 - 1 cup powdered sugar
08 - 2–3 tablespoons milk
# Cooking Steps:
01 - Preheat the oven to 350°F. Grease a 10-inch Bundt pan with nonstick spray or butter.
02 - Quarter each biscuit into four pieces.
03 - Place granulated sugar and cinnamon into a large zip-top bag. Add biscuit quarters, seal the bag, and shake until pieces are evenly coated.
04 - Place half of the cinnamon sugar-coated biscuit pieces evenly into the prepared Bundt pan.
05 - In a small bowl, combine melted butter, brown sugar, and vanilla extract. Drizzle half of this mixture over the biscuit pieces in the pan.
06 - Layer the remaining coated biscuit quarters over the first layer in the Bundt pan.
07 - Drizzle the rest of the butter mixture evenly over the second biscuit layer.
08 - Bake for 30 to 35 minutes until the top is golden brown and the bread is fully cooked.
09 - Allow to cool in the pan for 5 to 10 minutes, then invert onto a serving plate.
10 - Whisk powdered sugar with 2 to 3 tablespoons milk until smooth. Drizzle glaze over warm pull-apart bread before serving if desired.
