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Preheat oven to 350°F.
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Lightly grease 12-cup fluted tube pan with cooking spray.
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In ziploc bag, mix granulated sugar and gingerbread spice.
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Separate dough into 16 biscuits; cut each into quarters.
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Shake in bag to coat and arrange in pan.
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In a small bowl, mix brown sugar and butter; pour over biscuit pieces.
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Bake 35 to 45 minutes or until golden brown and no longer doughy in center.
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Cool in pan 10 minutes, turn upside down onto serving plate and serve warm.