Cinnamon Buttermilk Biscuit Bundt Cake
Indulge in the heavenly goodness of this Cinnamon Buttermilk Biscuit Bundt Cake, a delightful twist on classic monkey bread. This recipe combines flaky buttermilk biscuits with a rich cinnamon-sugar coating and a luscious brown sugar glaze, making it perfect for brunch or dessert. Each bite reveals a warm, gooey center with a hint of nuttiness from the walnuts or pecans. Share this delightful treat with friends and family, and watch as it disappears in no time!
N/A
Servings
220
Calories
7
Ingredients
Ingredients
Pillsbury refrigerated buttermilk biscuits
3 (10 ounce) (Pre-packaged, no preparation needed.)
Sugar
1/2 cup (Granulated.)
Ground cinnamon
1 tablespoon (For rolling the biscuits.)
Margarine
1/2-1 cup (Melted.)
Brown sugar
1 cup (Packed.)
Water
2 teaspoons (No preparation needed.)
Walnuts or pecans
1/2 cup (Chopped.)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly to ensure easy removal.
2
Evenly distribute the chopped walnuts or pecans over the bottom of the prepared bundt pan.
3
In a mixing bowl, combine the sugar and cinnamon. Open the biscuit cans and cut each biscuit into quarters. Roll each quarter in the cinnamon-sugar mixture until well coated.
4
Layer the coated biscuit pieces in the bundt pan, distributing them evenly.
5
In a saucepan, melt the margarine over medium heat. Once melted, stir in the brown sugar and water. Bring to a boil and let it boil for 2 minutes, stirring constantly.
6
Carefully pour the hot brown sugar mixture over the biscuit pieces in the bundt pan, ensuring coverage.
7
Bake in the preheated oven for 25 minutes, or until the top is golden brown and the biscuits are cooked through.
8
Allow the monkey bread to cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm, pulling apart the delicious biscuit pieces.
Nutrition Information
9g
Fat
30g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Cinnamon Buttermilk Biscuit Bundt Cake?
It is a delightful twist on classic monkey bread that combines flaky buttermilk biscuits with a rich cinnamon-sugar coating and a luscious brown sugar glaze.
What are the main ingredients for this recipe?
The main ingredients include refrigerated buttermilk biscuits, granulated sugar, ground cinnamon, margarine, packed brown sugar, water, and chopped walnuts or pecans.
How many cans of biscuits are needed?
You will need three 10-ounce cans of Pillsbury refrigerated buttermilk biscuits.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before starting the assembly.
How do I prepare the bundt pan?
You should grease the bundt pan thoroughly to ensure easy removal of the cake after baking.
Where do the nuts go in the recipe?
Evenly distribute the 1/2 cup of chopped walnuts or pecans over the bottom of the prepared bundt pan before adding the biscuits.
How should I cut the biscuits?
Each individual biscuit should be cut into quarters before being coated in the sugar mixture.
What is the cinnamon-sugar coating made of?
It is a mixture of 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon.
How do you coat the biscuit pieces?
Roll each biscuit quarter in the cinnamon-sugar mixture until it is well coated before layering them in the pan.
How do I make the brown sugar glaze?
Melt margarine in a saucepan, stir in the brown sugar and water, then bring to a boil for 2 minutes while stirring constantly.
How much margarine is used for the glaze?
The recipe calls for between 1/2 to 1 cup of melted margarine.
How much brown sugar is needed for the glaze?
You will need 1 cup of packed brown sugar for the boiled glaze mixture.
Is there water in the glaze recipe?
Yes, the recipe uses 2 teaspoons of water mixed with the margarine and brown sugar.
When do I add the glaze to the biscuits?
Carefully pour the hot brown sugar mixture over the layered biscuit pieces in the bundt pan just before baking.
How long does the cake bake?
Bake the bundt cake for approximately 25 minutes or until the top is golden brown.
How long should the cake cool before serving?
Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.
How is this cake typically served?
It is best served warm, allowing guests to pull apart the individual delicious biscuit pieces.
What is the calorie count per serving?
Each serving contains approximately 220 calories.
What is the fat content per serving?
There are 9 grams of fat per serving.
How many carbohydrates are in a serving?
There are approximately 30 grams of carbohydrates per serving.
How much protein does the cake provide?
Each serving provides about 2 grams of protein.
Is this recipe considered a dessert or brunch item?
This versatile treat is perfect for both brunch and dessert.
Can I use pecans instead of walnuts?
Yes, the recipe specifically allows for either chopped walnuts or pecans based on your preference.
What type of sugar is used for the coating?
Granulated white sugar is used for the cinnamon-sugar biscuit coating.
What are the common tags for this recipe?
Common tags include monkey bread, buttermilk biscuits, quick breads, cinnamon, dessert, and brunch.
How many ingredients are in this recipe total?
There are 7 ingredients required for this recipe.
Is any special preparation needed for the biscuits?
No special preparation is needed other than cutting the pre-packaged refrigerated biscuits into quarters.
What gives the cake its hint of nuttiness?
The chopped walnuts or pecans added to the bottom of the pan provide the hint of nuttiness.
How do you ensure the biscuits are cooked through?
Baking for 25 minutes at 350°F ensures the biscuits are fully cooked and the top is golden brown.
What makes the center of the cake gooey?
The combination of the sugar coating and the boiled brown sugar glaze creates a warm, gooey center during baking.