3/4 cup granulated sugar
1 tbsp ground cinnamon
2 cans (10-count) refrigerated buttermilk biscuits
1/2 cup butter, melted
Cream cheese glaze (see recipe below)
Preheat oven to 350 degrees.
Grease a 12-cup fluted tube or Bundt pan; set aside.
Cut each of the biscuits into 4 pieces.
Mix the sugar and cinnamon together in a medium bowl. Roll the dough quarters in the cinnamon mixture. Place half the biscuit pieces into the prepared pan. Drizzle half the butter (1/4 cup) over the biscuit pieces. Top with the remaining biscuit quarters and drizzle with the remaining butter. Sprinkle the remaining cinnamon mixture over the biscuits.
Bake bread at 350 degrees for 40 to 45 minutes or until golden brown. Remove from oven and let stand in pan for 5 minutes then invert onto a serving plate. Spoon the glaze below over the warm bread.
To serve, pull bread apart as desired.
Cream Cheese Glaze:
1/2 pkg (8-oz size) cream cheese, softened
1/2 cup powdered sugar
1 to 2 tbsp milk to reach drizzle consistency
In a small mixing bowl combine the cream cheese and powdered sugar with electric mixer until well blended. Add the milk starting with 1 tablespoon and adding more until you get the desired consistency.
Spoon the glaze over the warm bread.