Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick cooking spray.

Open cans of biscuits and slice each biscuit into 4 pieces. Place in a large gallon size ziploc bag. Add granulated sugar and cinnamon. Seal the bag and shake until all the biscuit pieces are coated.

Layer the biscuit pieces with the strawberries in the prepared pan.

Stir together the brown sugar and melted butter until thick and combined. Pour evenly over dough in pan.

Place the pan on a large cookie sheet (in case of drips) and bake for 40-50 minutes, or until the dough is cooked through. It’ll get quite brown on top.

While the bread is baking, make the glaze. Mix the butter and powdered sugar together for about one minute, until the mixture is crumbly. Add the coffee creamer and mix until smooth. Place the glaze in a sandwich bag and seal until ready to top the bread.

Once the bread is done, remove from the oven. Let it sit for just a minute, then place a large plate over the top and invert the bread onto the plate. Do this over the sink because the bread is somewhat juicy and you don’t want the liquid to spill all over your counter. You must turn it out of the pan before it cools or it will stick.

Let cool for 5 minutes, then top with frosting. Serve warm.