I have a weakness for hot gooey cinnamon and sugar. I prefer to use dark brown sugar for just that reason. This is one of those recipes that you can tweak and adjust to your own personal tastes.

½ cup granulated sugar
1 tablespoon cinnamon
3 (7.5-oz.) cans Pillsbury Refrigerated Buttermilk Biscuits
1 cup firmly packed dark brown sugar
¾ cup margarine, melted

Heat oven to 350ºF. Lightly grease 12-cup fluted tube pan. Mix sugar and cinnamon in large bowl with lid.

Separate dough into 30 biscuits; tear into quarters and roll into balls. Drop the balls into the bowl – cover and shake each time after you add 5 or 6. After all are coated with sugar mixture; arrange in pan.

Mix brown sugar and butter; pour over biscuit balls.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve.
Serve warm.

12 servings