Caramel Coffee Cake
2 (10-12 ounce) tubes or 3 (7.5 ounce) tubes refrigerator biscuits
1 cup brown sugar
1 cup (1/2 pint) whipping cream (half and half does not work)
Heat oven to 350 degrees. Stand biscuits upright in a circle in a greased
bundt pan or any solid bottom tube pan. Sprinkle brown sugar on top of biscuits.
Pour whip cream over sugar and biscuits. Bake 30 minutes or until golden
brown. Allow to stand 10 minutes before inverting on a plate. Spread excess
caramel sauce on the rolls.