2 cans (16.3 ounces each) large refrigerated buttermilk biscuits
64 milk chocolate kisses
1/2 cup sugar
2 teaspoons ground cinnamon
In a small saucepan, combine brown sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until sugar is melted; set aside.
Cut each biscuit into quarters. Shape each piece around a chocolate kiss; pinch seams to seal. In a large resealable plastic bag, combine the sugar and cinnamon. Add biscuits, a few pieces at a time, and shake to coat.
Spoon 1/4 cup caramel into a well-greased 10-in. fluted tube pan. Arrange a third of the biscuits in the pan and drizzle with 1/4 cup caramel. Repeat layers twice.
Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if biscuits brown too quickly. Immediately invert onto a serving plate. Let stand for 10 minutes before serving.