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Steps
1
Heat oven to 325°F. Lightly grease 12-cup fluted tube cake pan.
2
In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
3
Bake 47 to 52 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.
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For the best results, keep the biscuit dough in the refrigerator until just before you use it. Warm dough might get sticky and be hard to handle.
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