Step by step

Method

4 steps

1. 1

   Heat the oven to 350°F. Grease a bundt pan really well — get into every ridge with butter or nonstick spray so the sticky bread releases clean.

2. 2

   Open 2 cans (16 oz each) refrigerated biscuit dough and cut each biscuit into 4 pieces. Mix 1 cup granulated sugar with 2 teaspoons cinnamon in a bowl. Toss the dough pieces until every surface is coated — work in batches so they don't clump into one sugar ball.

3. 3

   Layer the coated pieces loosely in the bundt pan (don't pack hard — you want gaps for the caramel to drip through). Melt ½ cup unsalted butter with ½ cup packed brown sugar over medium heat until bubbling and smooth, 2–3 minutes; stir in 1 teaspoon vanilla. Pour evenly over the dough, aiming for the gaps.

4. 4

   Bake 30–35 minutes until the top is deep golden and a skewer poked into a few pieces meets little resistance — underbaked centers stay doughy. Cool in the pan 10 minutes (not longer or the caramel sets and sticks), then invert onto a plate. Pull apart and serve warm. You want sticky, pull-apart caramel biscuits with a soft center — not a raw doughy middle or a burnt sugar crust.