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INGREDIENTS:

4 cans refrigerator biscuits, cut into 4 pieces each
2 c. sugar
4 tbsp. cinnamon
Nut and raisins, etc. (optional)
1 stick melted butter

DIRECTIONS:

Shake biscuits with sugar mixture and put into greased bundt pan. Pour melted butter over. Bake at 350 degrees for 30-35 minutes. Watch carefully. Done when top starts to brown. Pull apart to eat.

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INGREDIENTS:

4 cans of biscuits (10 each Pillsbury light)
1 c. sugar
1 tsp. cinnamon
1/2 c. chopped pecans
Karo syrup

DIRECTIONS:

Mix cinnamon and sugar together. Sprinkle 1/3 cup of mixture in bottom of greased bundt cake pan. Add chopped nuts to the rest of the mixture.

Melt 1/3 cup of butter. Dip 2 cans of biscuits that have been rolled in balls (4 balls per biscuit) in butter. Layer balls and sugar mixture in pan. Repeat.

Pour 1/3 cup Karo white syrup on top layer. Bake 350 degrees for 40 to 45 minutes. Cool, turn out on plate and drizzle 1/4 cup Karo over this. Delicious!

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INGREDIENTS:

4 cans biscuits
2/3 c. sugar
1 tsp. cinnamon

Mix cinnamon and sugar, cut biscuits into 4 pieces and roll in sugar. Drop into large greased bundt pan. If desired chop nuts can be put on bottom before biscuits are put in.

1 1/2 c. sugar
1 1/4 stick butter
1 tbsp. cinnamon
1 tsp. vanilla

DIRECTIONS:

Mix and bring to a boil then pour over biscuits. Bake at 350 degree oven for 45 minutes. Turn into plate and serve and enjoy.