Source: saved recipe (Google Drive)
Ingredients
Bread
- 4 cans refrigerated biscuits
- 1 cup packed brown sugar
- 1 1/2 sticks butter (3/4 cup)
- 1/2 cup white sugar
- 2 tbsp cinnamon
- 1/2 cup raisins (optional)
Icing
- 1/2 lb cream cheese
- 1/2 lb butter
- 1 lb powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
Directions
- Preheat oven to 350°F and grease a 9-10 inch tube pan.
- Mix white sugar and cinnamon in a medium plastic bag. Cut the biscuits into halves or quarters and place 6-8 pieces at a time in the sugar-cinnamon mix; shake well.
- Arrange coated pieces in the bottom of the pan, layering until all pieces are used. If using raisins, scatter them in among the layers.
- In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute, then pour over the layered biscuits.
- Bake for 35 minutes. Let cool in the pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy.
- For the icing: let the cream cheese and butter come to room temperature. Beat together in a large bowl. Slowly add the powdered sugar. Once all the sugar is added, mix for a full 12 minutes (don’t skip this). Near the end, add the vanilla and lemon juice.