From: Sara Cardon
2 (12 oz) cans refrigerated buttermilk biscuits
1/2 c. heavy whipping cream
1 c. packed brown sugar
1 t. cinnamon
Cut biscuits into 4 pieces. Layer pieces around a bundt pan. Mix brown sugar, cinnamon, and whipping cream together, then pour over biscuit pieces. Bake at 350 for 20-35 minutes. Cool 5 minutes before inverting on a plate. Serve warm.
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