Ingredients
1/3
cup granulated sugar
1
teaspoon ground cinnamon
2
cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
6
tablespoons seedless raspberry jam
1/2
cup butter, melted
1
cup powdered sugar
3
to 4 teaspoons milk
1/2
teaspoon almond extract
2
tablespoons sliced almonds
Fresh raspberries, if desired
Preparation
Heat oven to 350°F. Generously spray 12-cup bundt cake pan with cooking spray. In pie plate or shallow dish, mix granulated sugar and cinnamon; set aside.
Separate dough into 16 biscuits; split each biscuit into 2 layers by cutting with serrated knife, making a total of 32 biscuit rounds. Thoroughly coat both sides of each biscuit in sugar mixture. Spread about 1/2 teaspoon raspberry jam on one side of each biscuit round.
Stack biscuits, jam side up, in 8 stacks of 4 biscuits each. Place stacks on their sides in a row in pan, making sure each stack of biscuits touches the next. Sprinkle any remaining sugar mixture on top of biscuits. Pour melted butter on top of biscuits.
Bake 42 to 47 minutes or until loaf is deep golden brown and center is baked through. Cool 5 minutes; run metal spatula around edges and inside of pan to loosen. Turn pan upside down onto serving platter.
Meanwhile, in small bowl, mix powdered sugar, 3 teaspoons milk and the almond extract until smooth and drizzling consistency, adding additional 1 teaspoon milk if necessary. Drizzle on top of bread; top with sliced almonds and garnish with raspberries. Serve warm.
