This is so easy that it's even doable on busy mornings and the kids love it. I've made this with various types of doughs from frozen bread dough to regular canned biscuits but what we all agreed on was the type of canned biscuit that was best. The flaky ones that pull apart into layers taste the best hands-down. I don't do the "double-dip" method of first dipping in butter or margarine and then dipping in sugar. I find that isn't necessary at all since it all gets covered over with a butter-sugar mixture anyway.
There are so many versions of this that it's mind-boggling! I've seen a pumpkin one that I will try and report on but for now, this is the one we like.
Makes one bundt pan
3 cans flaky-type biscuits (the kind that come apart in layers)
1 cup granulated sugar
1 Tablespoon cinnamon-ground
1 teaspoon nutmeg-ground
1. Coat the inside of a bundt pan with oil or cooking spray.
2. Mix sugar, cinnamon and nutmeg until completely blended.
3. Cut each biscuit into quarters.
4. Dip each quarter into sugar and spice mixture and place randomly into bundt pan.
5. When all biscuit quarters have been dipped and placed into pan you should have about 1/2 c of the sugar and spice mixture left-over. Add 1/4 c of melted butter or margarine to sugar and spice and mix well. Pour this over the biscuits in pan.
6. Bake at 325° for 35-40 minutes or until puffed up and browned. Let stand for 5 minutes and turn out onto a large plate.
7. Serve by pulling apart with a fork into large pieces.