I must warn you before you go any further that the following is NOT a low-calorie recipe. Not even a little bit. But I also have to tell the truth: as far as comfort food goes, it’s right up there with mac and cheese. I ate it last week fresh out of the oven on a dreary, rainy day, and it instantly changed my mood. The bad news is that it’s hard to keep yourself from eating it all. The good news is, it’s really easy to make! Here’s what you need:
For the bread:
- 2 cans flaky biscuits
- 1 and 1/2 tsp cinnamon
- 1/2 cup sugar
For the glaze:
- 1 stick butter
- 1 Tbsp real maple syrup
- 1/4 cup brown sugar
- 1/8 tsp nutmeg
First, preheat the oven to 350 degrees. Cut all of the biscuits into quarters. I like the flaky kind since they puff up a bit more, but you can use any kind you want.
Pour the sugar and cinnamon into a large resealable bag, and shake the bag to mix. Add in the biscuit quarters, then shake the bag again to cover the biscuits in the cinnamon-sugar mix.
Place the biscuit quarters in a nonstick pan – I used my bundt pan, but you can use any shape. No need to grease it!
Next, melt the butter, adding in the brown sugar and nutmeg. Stir until well-blended, and then pour over the top of the bread.
Bake about 30 minutes, or until the top is golden brown.
Let it cool…but not too long; it’s best when eaten warm. You can store the leftovers in the refrigerator – they heat up well in the microwave the next day!
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