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3/4 c sugar
1/2 tbsp cinnamon
2 - 12 oz cans refridgerated biscuits
1/4 c evaporated milk
3/4 c brown sugar, packed
1 stick of butter
Combine sugar and cinnamon; set aside. Separate biscuits; cut each one into fourths. Coat with sugar and cinnamon mix; stack in bottom and around sides of lightly buttered bundt pan. Bring evaporated milk, brown sugar and butter to aboil until thickened; pour over biscuits. Bake @ 350 for 28 minutes. Cool slightly before removing from pan. Serve warm. Makes 12 servings
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