1 cup sugar
2 teaspoons ground cinnamon
1/2 cup butter, melted
2 12 ounce cans refrigerated buttermilk biscuits (20 biscuits total)
1/3 cup caramel ice cream topping
2 tablespoons maple syrup
1. Preheat oven to 350 degrees F. Generously grease a 10-inch fluted tube pan or 10-inch tube pan; set aside.
2. In a medium bowl combine sugar and cinnamon; set aside. Place melted butter in another medium bowl. With kitchen shears, cut each biscuit into fourths. Toss biscuit pieces, several at a time, in the melted butter and then in the cinnamon-sugar mixture to coat. Layer biscuit pieces in the prepared pan. Lightly press biscuit pieces into pan. Sprinkle with any remaining cinnamon-sugar mixture and drizzle with any remaining butter.
3. In a small bowl stir together ice cream topping and maple syrup. Drizzle over biscuits.
4. Bake about 30 minutes or until golden brown and a toothpick inserted near the center of the biscuit pieces comes out clean. Let stand in pan for 10 minutes. Invert onto a large serving platter. Serve warm.