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Brunch enthusiasts and comfort food aficionados, rejoice! The Breakfast Biscuit Bundt Cake is a delightful, innovative treat that merges the classic appeal of biscuits with the extravagant presentation of a Bundt cake. This recipe has gained traction among food lovers who appreciate both convenience and indulgence, making it a perfect choice for gatherings, special occasions, or simply a cozy weekend breakfast at home. Imagine a fluffy, sweet cake that bursts with flavors, all while being deceptively easy to make thanks to the use of refrigerated biscuit dough.

Breakfast Biscuit Bundt Cake

Discover the joy of brunch with this delicious Breakfast Biscuit Bundt Cake recipe. Combining the comfort of flaky biscuits with the elegance of a Bundt cake, this easy-to-make treat is perfect for any gathering or cozy morning at home. Bursting with flavors from cinnamon, maple syrup, and optional ingredients like pecans or bacon, every slice is a delightful experience. Impress your loved ones with this stunning centerpiece that’s as beautiful as it is tasty. Easy to customize for dietary preferences, it's a cake everyone can enjoy!
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Ingredients
  

3 cups of refrigerated flaky biscuit dough (about 2-3 cans)

1/2 cup granulated sugar

1 tablespoon ground cinnamon

1/4 cup unsalted butter, melted

1/2 cup maple syrup

1/2 cup chopped pecans (optional)

1/2 cup crispy cooked bacon, crumbled (optional)

2 large eggs

1 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon baking powder

1 tablespoon powdered sugar (for dusting, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to prevent sticking.

    Prepare the Biscuit Dough: Open the biscuit dough containers and cut each biscuit into quarters. This will create small bite-sized pieces that will bake beautifully.

      Mix Sugar and Cinnamon: In a small bowl, combine the granulated sugar and ground cinnamon. Toss the quartered biscuit pieces in the melted butter, then sprinkle the sugar and cinnamon mixture over them until evenly coated.

        Layer in the Bundt Pan: If using pecans and bacon, sprinkle half of them at the bottom of the Bundt pan. Layer half of the coated biscuit pieces on top. Drizzle with half of the maple syrup. Repeat with the remaining nuts, bacon, biscuit pieces, and syrup.

          Make the Egg Mixture: In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and baking powder until well blended.

            Combine Everything: Pour the egg mixture evenly over the layered biscuit pieces in the Bundt pan, making sure to distribute it as evenly as possible.

              Bake the Cake: Bake the Bundt cake for 30-35 minutes until it’s golden brown and a toothpick inserted in the center comes out clean.

                Cool and Remove: Let the cake cool in the pan for about 15 minutes before inverting it onto a serving plate. Allow it to cool for another 10 minutes.

                  Serve: Dust with powdered sugar if desired, slice, and serve warm. This breakfast delight is perfect for a brunch gathering or a special morning treat!

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 10