Breakfast Biscuit Bundt Cake

Bundt cakes have taken the home baking world by storm, and for good reason. These cakes are baked in a distinctive, ring-shaped pan that gives them a beautiful presentation, making them perfect for any occasion, especially breakfast or brunch. The unique shape allows for even baking and creates a stunning visual that can be adorned with glazes, fruits, or simply dusted with powdered sugar.

Transform your breakfast with this enticing Breakfast Biscuit Bundt Cake! Combining cinnamon, sugar, and buttery biscuit dough, this cake is a showstopper that's easy to make and customizable with your favorite toppings. Perfect for brunch or a cozy weekend treat, its unique ring shape ensures beautiful presentation. Discover how to achieve moist, fluffy layers and a delightful glaze that will impress everyone at the table. Enjoy the comforting flavors and create lasting memories!

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Ingredients

2 cans (16.3 oz each) refrigerated flaky biscuit dough

1 cup powdered sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, melted

2 teaspoons cinnamon

1 teaspoon vanilla extract

1/2 cup chopped pecans or walnuts (optional)

1/2 cup mini chocolate chips (optional)

1/4 cup milk (for the glaze)

1/2 teaspoon almond extract (for the glaze)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a large Bundt pan with cooking spray or butter, ensuring it is well-coated.

Prepare Biscuits: Open the cans of biscuit dough and separate the biscuits. Cut each biscuit into quarters.

Mix Sugars and Cinnamon: In a large bowl, combine the powdered sugar, brown sugar, and cinnamon. Mix well.

Coat Biscuits: In a separate bowl, pour the melted butter. Take a handful of biscuit quarters and dip them in the butter, then roll them in the sugar mixture until well coated.

Layer in Bundt Pan: Start layering the coated biscuit pieces in the Bundt pan. Sprinkle some chopped nuts and mini chocolate chips between layers for added flavor and texture. Continue until all biscuit pieces are layered.

Finalize: Pour any remaining butter over the assembled biscuits in the pan, allowing it to seep through the layers.

Bake: Place the Bundt pan in the preheated oven and bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Cool and Glaze: Once baked, remove from the oven and let it cool in the pan for about 10-15 minutes. Then, gently invert onto a serving plate. While the cake cools, whisk together the milk, almond extract, and any remaining powdered sugar to create a smooth glaze.

Drizzle: Drizzle the glaze over the warm Bundt cake.

Serve: Slice and serve this delightful breakfast treat warm or at room temperature. Enjoy the buttery, sugary layers with your morning coffee!

Prep Time, Total Time, Servings:

15 minutes | 50 minutes | Serves 10-12