A delightful pull-apart cake with caramel and cinnamon flavors, perfect for breakfast or brunch.
Preheat your oven to 350°F (175°C) and coat a 10-inch fluted tube pan with cooking spray.
Ensure the pan is evenly coated to prevent sticking.
Cut each biscuit into four pieces and arrange them evenly in the prepared pan.
Cutting the biscuits into smaller pieces helps them bake evenly.
In a mixing bowl, combine the brown sugar, heavy whipping cream, and ground cinnamon until smooth.
Mix thoroughly to ensure the sugar dissolves into the cream.
Pour the caramel mixture evenly over the biscuit pieces in the pan.
Pour slowly to ensure even coverage.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown.
Check for doneness by gently pressing the top; it should feel firm.
Let the cake cool in the pan for 5 minutes, then invert it onto a serving platter.
Use a knife to loosen the edges if needed before inverting.
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