Preheat your oven to 350°F (175°C) and grease a Bundt pan generously with melted butter or oil.

Open the refrigerated buttermilk biscuit dough cans and separate the biscuits. Cut each biscuit in half and roll each piece into a small ball, creating a total of 32 dough balls.

Melt the remaining butter in a bowl. Dip each dough ball into the melted butter, ensuring it’s well-coated.

Roll each buttered dough ball in your chosen toppings to ensure they are fully coated.

If using chunkier toppings, gently press and roll the dough balls to ensure the ingredients are mixed throughout.

Layer the dough balls in the Bundt pan, alternating the coatings and drizzling any leftover melted butter over the top.

Cover the Bundt pan loosely with aluminum foil and bake for 30-35 minutes until golden brown.

Once baked, allow to cool for about 10 minutes, then flip the pan upside down to release the bread.