One serious ingredient missing in this recipe would be the alarm clock with the snooze button removed. That snooze button can cause some serious problems.
The best thing about this (in my current code of couponing gone mad) is that you can find the Pillsbury Grand biscuits on sale and combined with a coupon .... make for an inexpensive sweet treat.
You need 2 of the Pillsbury Grand Biscuit rolls.
Open one pack and cut each individual biscuit into 6 pieces.
Make a mixture of cinnamon sugar and toss the pieces until nicely coated in sugar.
While you're doing the slicing and sugaring ... put 1/2 cup butter, 1 cup light karo syrup and 1 cup brown sugar to cook on the stove. Bring to boiling.
Spray a bundt pan very generously with non stick cooking spray. Place the one roll of sliced and sugared biscuit pieces around the bottom of the pan. Pour 1/2 of the boiled sugary concoction from above over the pieces.
Repeat with cutting and sugar coating the second tube of biscuits, layering them on top of the first layer and covering with the rest of the boiled mixture.
At this point, place the bundt pan into a preheated 350F oven and set the timer for 30 minutes.
Run out of the kitchen and into the shower. If you hustle, you can be showered, dressed and ready for the day before the timer rings.
I have probably let this sit in the oven for another 5 or 10 minutes which is completely oven dependent.
When done, take it out of the oven and let it sit for a few minutes. Too long and the gooey goodness sticks to the side of the pan. Too short of a sitting time and you get a bed of caramel on the plate like I did. (I still managed to lose 2 little pieces to the pan.)
At this point ... you just dig in!
If you're at home and nobody is worried about sharing germs, have at it with your fingers.
If you're elsewhere, take a fork and pry off the pieces or cut into it with a knife.
Best ever eaten while still warm.
No calories included in this little tutorial for a very good reason!