- 12
Ingredients
- 1 (16.3-ounce) can refrigerated buttermilk biscuits
- 1 (4.5-ounce) can refrigerated buttermilk biscuit
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1 1/2 sticks butter, melted, divided
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 cup chopped pecans, divided
Preparation
Step 1
Preheat oven to 350 degrees F. Coat a Bundt pan with cooking spray.
Cut each biscuit into 6 pieces and place in a large bowl. In a small bowl, combine cinnamon and granulated sugar. Pour 1/4 cup melted butter over biscuits, sprinkle with cinnamon-sugar mixture, and toss gently until evenly coated.
In a medium saucepan over medium heat, bring remaining butter, brown sugar, and heavy cream to a boil. Cook 3 minutes, or until thick and bubbly, stirring constantly.
Place 1/2 the pecans in bottom of prepared pan. Evenly pour half the caramel sauce over pecans. Place half the biscuits in pan. Repeat with remaining pecans, caramel sauce, and biscuits.
Bake 45 to 50 minutes, or until golden brown. Cool 10 minutes, then invert onto a platter. Serve warm.