Go to homepage

1. Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour, or grease pan with shortening and lightly flour.
2. Separate 1 can of dough into 8 biscuits. Cut each biscuit into fourths. With hands, press and stretch each piece slightly to flatten dough into about 2-inch piece (shape will be irregular).
   
3. Place 1 cookie in center of each dough piece. Bring sides of dough up and over cookie; pinch dough to seal and enclose cookie, then roll between palms to smooth. Repeat with second can of dough.
   
4. In small bowl, place granulated sugar. Roll dough balls in sugar until coated. Place sugar-coated dough balls, seam sides up, in pan. Sprinkle any remaining sugar over dough. Pour melted butter on top.
   
5. Place pan in oven on middle rack. Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 5 minutes. Loosen edges of bread from pan with metal spatula. Turn upside down on serving plate. Cool 5 minutes. Remove pan. Cool 15 minutes.
   
6. Meanwhile, in small bowl, beat powdered sugar, 2 tablespoons of the milk and the vanilla with spoon until well blended; continue adding milk, 1/2 teaspoon at a time, until smooth and desired consistency. Pour icing over bread, and sprinkle with crushed cookies. Pull apart to serve. Store loosely covered at room temperature.
   

Nutrition
1 Serving Calories 340 (Calories from Fat 110); Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 10mg; Sodium 550mg; Total Carbohydrate 53g (Dietary Fiber 1g, Sugars 28g); Protein 4g
% Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 10%;
Exchanges: 1 1/2 Starch, 2 Other Carbohydrate, 2 1/2 Fat
Carbohydrate Choice: 3.5