From The Spice & Tea Exchange®
3 TBS Cinnamon Sugar
1 TBS Baker’s Spice Blend
3 TBS Salted Caramel Sugar
From the Grocer
¼ cup granulated sugar
½ cup (1 stick) butter
1 cup packed light brown sugar
2 (12 oz) cans refrigerated biscuits, pressed flat with hand
1 (8 oz) package cream cheese, cut into 16 pieces
PREHEAT oven to 350°F.
SPRAY a large Bundt pan with non-stick cooking spray, set aside.
MIX granulated sugar, Cinnamon Sugar, and Baker’s Spice Blend in a bowl and set aside.
MELT butter and brown sugar in a small saucepan over low heat, stirring occasionally, set aside.
COVER each side of biscuits with cinnamon sugar mixture. Reserve remaning mixture. Place a piece of cream cheese on each biscuit. Wrap and seal dough around cream cheese.
SPRINKLE Salted Caramel Sugar around bottom of prepared Bundt pan followed by ½ the filled biscuits. Sprinkle with a little of the leftover cinnamon sugar mixture and pour half of the melted butter mixture over top. Repeat a second layer with remaining biscuits, sugar, and butter.
BAKE for 35 mins. Remove from oven and cool 5 mins. Place a plate on top, invert and remove pan.
Yield: 10-12 servings
Total Time: 55 mins
Prep: 20 mins
Cook: 35 mins