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Cook'n with Betty Crocker 
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Quick Cinnamon Coffee Cake |
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Serves: 8 Print this Recipe1 cup sugar 4 teaspoons cinnamon ground 2 8-ounce cans buttermilk refrigerator biscuits 1/2 cup butter or margarine, melted * Part two. 1 cup powdered sugar 2 tablespoons orange juice concentrate 1 tablespoon butter or margarine, melted 1 1/2 teaspoons orange rinds grated Heat oven to 350° F. Combine sugar and cinnamon and mix well. Separate biscuits; dip each in butter or margarine, then roll in cinnamon-sugar mixture. Stand dough on edge in a well-greased tube or Bundt pan. Pour remaining butter or margarine and sugar over top. Bake approximately 45 minutes. Serve by breaking off in individual pieces. For an added touch, drizzle with the following Orange Glaze. Orange Glaze: *To make glaze, place confectioners' sugar in small bowl and stir in other ingredients vigorously. Consistency should be thin enough to pour over top of cake. Note: To make a quick 'Bubble Bread,' use 2 8-ounce cans of crescent roll refrigerator dough; form into balls the size of walnuts. Roll and dip in butter or margarine, sugar-cinnamon mixture, and 1/2 cup chopped nuts. Place in greased Bundt or tube pan. Stagger in rows and layers. Bake for 30 minutes. To serve bread, pull the balls apart instead of slicing. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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