The biscuit version was very popular in IN several years ago. I always liked the yeast bread type better. One of the recipes used a hot roll mix and of course melted butter. Some one said they doubled the recipe and put in a 9 x 13. What always worked well for my larger recipe was to place the dough balls in a bundt pan. It looks great on a serving plate and can be pulled apart at the table. You can also make a savory version instead of using cinnamon and sugar use granulated garlic and your favorite fresh or dry Herbs. like oregano and basil when serving pasta or rosmary when making chicken.

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