Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan.
In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
High Altitude (3500-6500 ft): Bake at 375°F for 33 to 37 minutes.
Nutritional Information 1 Serving: Calories 450 (Calories from Fat 200); Total Fat 22g (Saturated Fat 11g, Trans Fat 4 1/2g); Cholesterol 30mg; Sodium 890mg; Total Carbohydrate 58g (Dietary Fiber 0g, Sugars 31g); Protein 5g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 4%; Iron 15% Exchanges: 2 Starch; 2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
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