Cinnamon Bun Pie

By srumbel

A single whiff of Cinnamon Bun Pie - just as it comes out of the oven - is all the evidence needed to prove it's worth making just for the wonderful aroma! But what takes the aroma experience to the next level? Flavor, of course. The taste of this delight is divine. When it's still warm, I cannot think of many things more delicious. Cinnamon Bun Pie, paired with a cup (or two) of your favorite coffee, makes a fine breakfast treat, or can stand on its own as a dessert. It is SO easy-to-make with a minimal list of ingredients. It's definitely on my house guest menu because it's sure to impress.
from theshadyporch.com

Ingredients

• 2 sticks butter
• 1 cup pecans, chopped
• 1/2 cup sugar
• 1 T. ground cinnamon
• 1 can refrigerated biscuits (we used the large refrigerated biscuits)

Preparation

Step 1

1. Preheat oven according to biscuit directions. Melt 3/4 cup plus 2 T. of butter, set aside.
2. Add 2 tablespoons of melted butter to bottom of oven safe pan (I used a cast iron skillet).
3. In a small bowl, mix the cinnamon, sugar and pecans. Sprinkle 1/4 of the mix into the bottom of the cast iron skillet.
4. Open canned biscuits and roll each biscuit flat. Then dip each biscuit in the melted butter. Layer 4 flattened biscuits in the cast iron skillet, on top of the cinnamon-sugar.
5. Now repeat the cinnamon-sugar-pecan layer and then another buttered biscuit layer.
6. Top with remaining cinnamon-sugar-pecan mix and drizzle the remaining melted butter over the top, as well.
7. Bake 20 minutes or until golden brown and cooked through. While still warm invert the Cinnamon Bun Pie onto a cake plate. Be sure to get all of the topping out of the skillet and onto the top of the pie! Best when served warm.