With the exception of my first attempt, my family really enjoyed all the subsequent attempts of this bread. My 3-year-old especially loved the ooey-gooey caramel sauce. Big surprise. LOL. I hope you enjoy this recipe as much as they did... :)
Make ahead: Brown Sugar Sauce Topping
1 can Pillsbury Grands Flaky Layers (or similar)
⅓ & ¼ Cups Brown Sugar Sauce
½ C brown sugar, packed
½ tsp cinnamon
¼ tsp salt
½ C chopped pecans (optional)
1-2 Tbsp super-thinly sliced butter
Preheat oven to 325°F. Generously spray the bottom third of a Bundt pan with cooking spray. Spread the thinly-sliced butter throughout the bottom. Evenly pour ⅓ of the brown sugar sauce into the pan, and add half of the pecans (optional). Set aside.
Combine brown sugar, cinnamon, and salt.
Open biscuit can, separate individual biscuits. Thoroughly roll & cover each biscuit all over in brown sugar mix and then layer, staggered, at the bottom of the Bundt pan.
Add remainder of pecans (if desired) and use some of the remaining brown sugar mix to spread over the top of the biscuits. Drizzle the rest of the brown sugar sauce over the entire pan.
Place in pre-heated oven and bake for approximately 30 minutes, or until top of the biscuits are deep golden brown.
Remove from oven and let cool 5 minutes. Invert pan over a large plate, tapping several times to loosen the biscuits. (Be careful, hot caramel can stick and give you severe burns.) If necessary, use a fork to help loosen biscuits from the pan. Let sit for at least 5 minutes before serving.
|This is how the bread looks without nuts. It was my first attempt using the brown sugar sauce.|
Makes 8 servings.