Ingredients
Method
- Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch baking dish with non-stick spray or butter. This is crucial because the sugar glaze will bubble over and stick if the pan isn't well coated.
- Prepare the Biscuits: Cut each biscuit into quarters. You should end up with roughly 64 small pieces of dough. Do not try to pull them apart; cutting ensures they bake evenly in the center.
- Make the Sugar Mix: In a large bowl, whisk together the granulated sugar and cinnamon until well combined. Set aside.
- Mix the Wet Glaze: In a separate medium bowl or measuring cup with a spout, mix the melted butter, rum (or apple juice), and vanilla extract. Whisk until smooth.
- Coat the Dough: Add the biscuit quarters to the bowl of sugar-spice mix. Toss gently but thoroughly until every piece is coated in dry sugar. This prevents them from sticking together too much during baking.
- Layer in Pan: Transfer half of the sugared dough balls into your prepared baking dish, arranging them in a single layer (some overlapping is fine). Pour half of the butter-rum mixture evenly over this first layer. Repeat with the remaining dough and pour the rest of the liquid glaze on top.
- Bake: Bake for 45-50 minutes. The bread is done when the top is deeply golden brown and bubbling vigorously around the edges. If it starts browning too quickly, tent loosely with aluminum foil after the first 30 minutes.
- Cool and Serve: Let the bread cool in the pan for at least 10-15 minutes before pulling pieces apart. This allows the sticky glaze to set slightly, making it less messy to handle.
Nutrition
Notes
I keep this in my regular rotation because it feels indulgent but requires almost no active work. You just cube pre-made biscuits and toss them in sugar-spice mix. It’s perfect for brunch or as a sweet side to savory roasted meats, especially when you want something impressive without standing over a stove.